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E Lle & Vire: Chocolate Millefeuille and Green Tea Matcha

Ludovic Chesnay provides a recipe for a chocolate millefeuille and green tea matcha dessert for 20 servings. The recipe involves making a chocolate puff pastry, almond-flavored chocolate ganache, and matcha creme brulee. These components are layered with the puff pastry to make the dessert, which can be served with a green tea guava coulis. The recipe uses specialty ingredients from Elle & Vire including extra dry butter, gourmet butter, and creme brulee mix.

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Csöngedi Richárd
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49 views

E Lle & Vire: Chocolate Millefeuille and Green Tea Matcha

Ludovic Chesnay provides a recipe for a chocolate millefeuille and green tea matcha dessert for 20 servings. The recipe involves making a chocolate puff pastry, almond-flavored chocolate ganache, and matcha creme brulee. These components are layered with the puff pastry to make the dessert, which can be served with a green tea guava coulis. The recipe uses specialty ingredients from Elle & Vire including extra dry butter, gourmet butter, and creme brulee mix.

Uploaded by

Csöngedi Richárd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BY LUDOVIC CHESNAY

INTERNATIONAL CULINARY ADVISER

RECIPE

CHOCOLATE
MILLEFEUILLE AND
GREEN TEA MATCHA

FOR
20 PEOPLE / 20 SLICES

TO MAKE THIS DISH

Ingredient list

Chocolate puff pastry


150 g flour
400 g Extra dry butter 84% FAT
25 g cocoa powder
10 g salt
150 g water
100 g Extra dry butter 84% FAT

Almond-flavoured chocolate ganache


100 g whipping cream
100 g whole almonds
1 g bitter almond extract
200 g dark chocolate (50% cocoa)
20 g Elle & Vire gourmet butter 82% FAT

Matcha crème brûlée


500 g Crème Brûlée Bourbon Vanilla
15 g matcha green tea

The fine products from Elle & Vire

EXTRA DRY BUTTER 84% FAT

ELLE & VIRE GOURMET


BUTTER 82% FAT

CRÈME BRÛLÉE BOURBON


VANILLA

THE RECIPE,
STEP BY STEP

1 Chocolate puff pastry

Rolling out the dough:


Mix the butter, which should be at a
temperature of 14°C, with flour and
cocoa powder until a compact pastry is
obtained. Place on a sheet of baking
paper and roll out into a rectangle.
Cover in plastic wrap and refrigerate at
4°C for 1 hr.
Making the pastry.
Incorporating the butter:
Roll out the chocolate butter pastry in
the rolling machine to 6 mm while
maintaining its rectangular form. Set
aside.
Roll out the pastry dough in the rolling
machine to 6 mm while maintaining its
rectangular form, then place on top of
the rolled out chocolate butter pastry.
Roll out dough 5 times using simple
folds, with 1 hr of rest between each
fold.

2 Almond-flavoured
chocolate ganache

Heat the cream. Crush the almonds and


leave to concoct for 30 min in the
cream with the bitter almond extract.
Strain. Heat the cream again and add
the Chocolate Crème Brûlée, then pour
into the chocolate to obtain a ganache.
Lower temperature to 40°C,
incorporate the creamed butter
mixture.
Pour into round tins. Refrigerate.

3 Matcha crème brûlée

Bring the Vanilla Crème Brûlée to a boil,


then add the matcha green tea. Blend.
Pour over the chocolate ganache the
same thickness of the matcha crème
brûlée. Refrigerate.

4 Assembly and decoration

Cut 3 pieces of the rolled pastry. Stack


the layers in the fol- lowing manner:
puff pastry, chocolate crème brûlée,
matcha crème brûlée, finishing with a
layer of puff pastry.
Can be served with a green tea guava
coulis.

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ABOUT THE AUTHOR ...

LUDOVIC CHESNAY

HIS RECIPES

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