Mascarpone and Coffee Mille-Feuille
Many of you probably know this delicious French dessert already. I had it on my “to-do-list” for ages but never the actual time to make it….So today I finally made puff pastry from scratch (check out here How to make Puff Pastry!) and created a delicious Mille-Feuille with Mascarpone and Coffee Namelaka (if you don’t know yet what a Namelaka is yet, check here!)
Mille-feuille is French and means something like “thousand leaves”, referring to the many layers of the puff pastry. There’s not really a thousand layers, but we’re getting close!
Mille-Feuille exists in many versions. The most popular one is probably the “Napoleon”. This one also has three layers of puff pastry with a vanilla cream, but instead of berries, it has a sugar topping with chocolate.
For the Puff Pastry layers
200g Puff Pastry
20g Icing sugar
For the Mascarpone Namelaka
50g Milk
2g Gelatine + 10g water
80g White chocolate
100g Mascarpone Cheese
2g Glucose
For the Coffe Namelaka
50g Espresso coffee
2g gelatine+ 10g water
85g White Chocolate
100g Cream
2g Glucose
Preheat the oven to 200°C. Roll out the puff pastry dough on a floured surface. Place the puff pastry on a baking sheet lined with baking parchment. Dust with icing sugar and place a second piece of baking parchment on top, then top with a second baking sheet to prevent the dough from rising. Bake for 15-18 minutes until golden brown. Take out of the oven and let cool down on a cooling rack. Cut the dough with a really sharp knife into rectangles (8x3cm)
Prepare the Mascarpone Namelaka
Start from melting the white chocolate over a bain-marie (on low heat) or in the microwave, it should not exceed 40°C. I recommend using a large glass bowl.
Soak the gelatine it in cold water for 5-10 minutes, then bring the milk to boil and add the squeezed gelatine and the glucose, mix well.
Pour 1/3 of the milk over the white chocolate. Pour the rest of the milk, and let it absorb as before. (Do not skip this step because it is used to make the cream silky and shiny.)
When the temperature reaches 35°C pour in the liquid the cold mascarpone cheese and continuing to emulsify with an hand blender.
Place the cling film on contact with the mixture and allow to rest in the refrigerator, covered, for at least 12 hours before use. The next day, whip the mix with a whisk or with a stand mixer. Pour in a piping bag and it’s ready to use!
Prepare the Coffee Namelaka
Melting the white chocolate over a bain-marie (on low heat) or in the microwave, it should not exceed 40°C. I recommend using a large glass bowl.
Soak the gelatine it in cold water for 5-10 minutes, then add the squeezed gelatine in the hot espresso coffee and the glucose, mix well.
Pour 1/3 of the coffee on the white chocolate , and mix well. Pour the rest of the coffee, and let it absorb completely. (Do not skip this step because it is used to make the cream silky and shiny.)
When the temperature reaches 35°C pour in the liquid the cold cream and continuing to emulsify with an hand blender. Place the cling film on contact and allow to rest in the refrigerator, covered, for at least 12 hours before use. The next day, whip the mix with a whisk or with a stand mixer. Pour in a piping bag and it’s ready to use!
To assemble the Mille-Feuille:
Place a puff pastry piece on a plate, top with coffee namelaka. Top with a second puff pastry layer and repeat. Add a third layer of puff pastry. Gently tilt the mille-feuille so it stands in a vertical position. Pipe the Mascarpone Namelaka on the surface of the mille-feuille and decor with a chocolate decoation!
Enjoy!
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