Millefeuille of tahiti vanilla - Saborea España


We mix all the ingredients except the butter and knead them until we get a homogeneous mixture. When it is ready, we give it a rectangular shape and place inside, with the same shape but smaller, the butter, where we must wrap it with the dough without it coming out. We cover the butter by folding the corners of the dough, remove the excess flour and stretch the dough. Then we give it a simple turn, which consists of folding the dough in two halves, first one side of the dough towards the center and then the other end on top of this fold. We wrap the dough in film and put it in the fridge for half an hour.

After this time, we stretch the dough again and we give it a double turn, which is done by joining the sides of the dough in the center of the dough and then folding it in half. We intersperse a total of three single and two double turns, with half an hour of rest in the fridge between each one. When we finish the process we stretch the dough, thin, on a plate and bake it at 175ºC for 27 minutes.


4 people
- Puff pastry:

  • 1 kg Flour
  • 35 gr Yeast
  • 2 Eggs
  • 450 gr Cold milk
  • 100 gr Sugar
  • 30 gr Salt
  • 500 gr Butter
  - Vanilla and white chocolate cream:
    • 275 gr milk
    • 75 gr sugar
    • 23 gr Cornflour
    • 80 gr egg yolks
    • 30 gr vanilla sugar
    • 190 gr white chocolate topping
    • 2 jelly sheets
    • 1 Tahiti vanilla pod

a coruña