Acai, Blueberry and Coconut Millefeuilles

- A recipe by Thibault MARCHAND

Making the recipe

For 8 pieces

IQF frozen fruit Blueberry

Frozen puree without added sugar Wild Blueberry

Frozen puree without added sugar Acaï

Coconut cream without added sugar

Ingrédients

Flour T45 – 660g
Mineral water – 330g
Fine salt – 13g
Dry butter – 500g

Mix the flour, water and salt in the mixer, using the
hook.
Knead at top speed until the dough is even.
Set aside the dough in the fridge.
Place the butter between two sheets of baking
parchment and, using a rolling pin, pat the butter to
soften it and shape it into a rectangle.
On a lightly floured work surface, roll out the dough with the rolling pin until you have a rectangle twice the length of the butter.
Place the butter in the middle and cover with the dough, making sure the butter is fully enclosed.
Make 5 simple turns, with resting times, to ensure the dough stays cold and can be relaxed.
The following day, roll out the dough thinly and leave to rest for 1 hour in the fridge, before baking in a ventilated oven at 190°C.
After baking, sprinkle with icing sugar and caramelise in the oven at 200°C.
After cooling, cut into rectangles for the assembly.
Ingrédients

Frozen puree without added sugar Açaï – 250g
Egg yolks – 25g
Eggs – 25g
Caster sugar – 60g
Cornflour – 25g
Butter – 30g

Heat the acai puree without added sugar in a pan.
Mix the egg yolks with the eggs, sugar and cornflour.
Pour a little hot acai puree into the previous mix.
Put everything in the pan and boil for 2 minutes.
Remove from the heat, add the butter and mix with a hand blender.
Keep in the fridge for the assembly.
Ingrédients

Frozen puree without added sugar Blueberry – 150g
IQF frozen fruit Whole wild Blueberry – 100g
Lemon juice – 10g
Pectin NH – 2.5g
Caster sugar – 20g

Heat the blueberry puree without added sugar in a pan with the IQF blueberries.
Mix the dry ingredients together.
Add the lemon juice to the hot mix.
Sprinkle in the dry ingredients and boil for two minutes.
Leave to cool for the assembly.
Ingrédients

Frozen puree without added sugar Coconut cream – 250g
Gelatin sheet – 1
Whipping cream 35% – 125g
White chocolate – 30 g

Heat the coconut cream without added sugar and the cream together.
Soak the gelatin in cold water.
Pour the hot liquids over the white chocolate.
Add the soaked gelatin and blend in the mixer.
Keep in the fridge for 24 hours.
Ingrédients

Egg whites – 100g
Caster sugar – 100g
Icing sugar – 100g
Blueberry powder – SQ

Using a bain-marie, in the mixing bowl, heat the egg whites and caster sugar at 50°C.
Place the bowl in the mixer and, using the whisk, beat until cooled.
Gently blend in the icing sugar then spread the meringue thinly onto baking parchment.
Sprinkle the blueberry powder and leave the meringue in a drip tray to dry into a curve.

Assembly

Smooth the pastry cream then pipe bands of cream
over 16 rectangles.
Pipe the blueberry compote between each band of cream.
Assemble the millefeuilles, then position them on the slice so that the sheets are vertical.
Whip the coconut ganache and pipe onto each millefeuille.
Decorate with meringue pieces and coconut chips.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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