White Peach & Vanilla Millefeuille

- A recipe by Yann BRYS

Making the recipe

Recipe makes
6 desserts

Frozen puree without added sugar Quince

Frozen puree without added sugar White peach

PUFF PASTRY

Ingrédients

Cold water – 800g
Sea salt from Gruissan – 28g
T55 all-purpose flour – 1240g
Melted butter – 320g
Caster sugar – 40g
Unsalted butter from Charentes PDO – 1000g

Sift fl our and sugar together.
Add the water containing the dissolved salt and stir in gradually.
Add the 320 g of melted butter and mix.
Allow to rest for 12 hours at 4°C and add the unsalted butter.
Give 2 double folds and 2 single folds with a 1-hour rest between
each fold.
Roll out the puff pastry to 2 mm thick and cut into a 40 cm x 60 cm sheet.
Bake at 175°C for approx. 20/25 mins, sprinkle with sugar when it
comes out of the oven and return to the oven at 250°C to caramelize the sugar.
Cut 24 strips of 22 cm x 5 cm.
ELDERBERRY PEACH COMPOTE

Ingrédients

White Peach puree Les vergers Boiron – 600g
Quince puree Les vergers Boiron – 120g
Caster sugar – 77g
Pectin 325NH95 – 15g
St-Germain Liqueur – 70g

Heat the purees together, add sugar and pectin, bring to the boil and
cool to 4°C.
Mix and add the elderfl ower liqueur.
Line 1.5 cm diameter plexiglas tubes lined with rhodoid.
Set the rest aside.
WHIPPED VANILLA CREAM

Ingrédients

Milk – 70g
Papua New Guinea vanilla – 4 pcs
Caster sugar – 140g
Fish gelatin powder – 11g
Water – 77g
Mascarpone – 290g
Single cream – 1500g

Infuse the milk with the vanilla for 5 mins.
Add the caster sugar and simmer.
Add the soaked gelatin.
Strain over the mascarpone and mix.
Add the cold cream, mix and leave to cool for 12 hours at 4°C.

Assembly

Pipe the whipped vanilla cream onto the surface of
18 strips of puff pastry.
Add tubes of peach compote between the vanilla cream.
Assemble the strips.
Once assembled, place the compote tubes on top,
alternating with the piped vanilla cream.
Decorate with peach slices.

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.