Specializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.
Saturday, August 6, 2011
Millefeuille Caramelised Au Chocolat
Millefeuille Caramelise au Chocolat
Millefeuille = A thousand layers. A thousand layers of what? Of pâte feuilletée (puff pastry) alternance of butter and dough. A very straight forward and old traditional recipe. Between the feuilletage is rich confectioner's custard with melted dark Belgium couverture. To cut wastages, my Millefeuilles are feuillé vertically instead of horizontally :-)