Project C Project C
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WEEK 22

Chocolate millefeuille and brick pastry
with maple syrup and spices

For 4 servings | Preparation: 4 hours - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

8 sheets of brick pastry (a slightly heavier type of filo pastry) 
2 tablespoons maple syrup 
2 tablespoons clarified butter 
1 teaspoon coriander seeds 
1 vanilla pod 
1 teaspoon aniseed 
1/2 teaspoon Sichuan peppercorns 

For the chocolate pieces 
100g dark chocolate 

For the blood orange ganache 
100g blood orange purée 
60g white chocolate 
1 leaf of gelatine 

some mint leaves 

Additional kitchen equipment

blender 
sieve 
kitchen brush 
baking parchment 
thermometer 

STEP ONE

Put the sheets of brick pastry one on top of the other and fold the whole stack double. Mix coriander seeds, aniseed and Sichuan peppercorns in a blender and push the mixture through a sieve. 

STEP TWO

Half the vanilla pod lenghtways and scrape the vanilla seeds out of one half (the other half of the vanilla pod can be used in another recipe). 

STEP THREE

Melt the clarified butter on a low heat and stir in the maple syrup. Combine the powdered spices with the vanilla seeds and add to the melted butter as well. 

STEP FOUR

Cut the pastry into squares (5cm by 5cm) and brush these with the spiced butter. Put the brick pastry squares on a lined baking tray, cover the tray with another piece of baking parchment and put a second baking tray on top (this ensures that the pastry remains nice and flat when baking). 

STEP FIVE

Put in an oven at 180C and leave to bake for 6 minutes. 

STEP SIX

Soak the leaf of gelatine in some cold water. Heat the blood orange purée. Squeeze out any excess water and stir the soaked gelatine into the warm purée. Pour this mixture on the white chocolate and keep stirring until the chocolate has fully melted. Leave to cool and firm. 

STEP SEVEN

Temper the dark chocolate. Pour the tempered chocolate onto a lined tray to a 5 mm thickness. When the chocolate starts to set, score the chocolate, tracing squares or rectangulars. This will make it a lot easier to break the chocolate into nice pieces. Keep in a dry and cool spot until use. 

STEP EIGHT

Now for the construction: a layer of blood orange ganache – a piece of brick pastry – a piece of chocolate. Repeat at least one more time.