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Revisited Mille-feuille

Jean-Thomas Schneider

By Jean-Thomas Schneider


Flaky Pastry Paste

  • Water 440g
  • Salt 35g
  • Candia Professional Brittany Puff Pastry Butter 150g
  • Flour 55 375g
  • Fine wheat flour 625g
  • Candia Professional BrittanyPuff Pastry Butter 850g

Iced Caramel

  • Caster sugar 200g
  • Candia Professional Extra Taste Butter 100g
  • Candia Professional Whipping Cream 100g

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