Ingredients
- 500 g milk
- 280 g flour plus a little
- 250 g butter
- 100 g fresh cream
- 100 g sugar
- 100 g white chocolate plus a little
- 20 g cocoa powder
- 6 yolks
- powdered sugar
- Orange
- lemon
- Grand Marnier
- salt
For the millefeuille recipe, prepare the pastel: mix 170 g of flour with cocoa, then add 120 g of water and 4 g of salt and knead to obtain a malleable dough. Place it in a bowl, seal with plastic wrap and let it rest for 30 'in the fridge. Soak 70 g of flour with soft butter and the grated rind of an orange, work with your fingers until you get a dough.
Let it rest, like the pastel, in the refrigerator for 30 '. Roll out the pastel on a floured surface forming a cross and keeping the central part a little thicker: you will need to obtain a small mound in the center and 4 flaps of the same length (about 10-15 cm) starting from it.
Place the dough on the mound and cover it with the flaps of dough, closing them on top. Roll out everything together carefully until you get a 5-8 mm thick rectangular sheet of puff pastry. Match the short sides of the paper by folding them towards the center and then fold them in half again. Arrange the dough on a plate and seal with the film. Let it rest for 30 'in the fridge. Roll out again by repeating the previous folds and then let it rest in the fridge for another 30 '. Do all operations once again, including rest.
Bring the milk to the boil with the grated zest of half a lemon; beat the egg yolks with the sugar, a pinch of salt and 40 g of flour. Add the egg yolks to the milk, and when it starts boiling again, mix with a whisk for 1-2 '. Remove from heat and add 100 g of chopped white chocolate, stir until melted and flavor with 1-2 tablespoons of Grand Marnier. Add the whipped cream to the cream at room temperature and collect it in a pastry bag with the smooth nozzle (ø 1 cm).
Roll out the puff pastry to a thickness of 5 mm and cut it into 3 rectangles of 30 × 12 cm. Arrange them on a baking sheet lined with baking paper at 200 ° C for 15 ', sprinkle with icing sugar and cook for another 2-4'. Arrange one of the cold sheets on a serving plate, distribute the cream and white chocolate curls, repeat these operations by overlapping the other two sheets and complete with icing sugar and other white chocolate curls.
