Chocolate Mille Feuille / Passion Matcha

Chocolate Mille-Feuille, Passion Matcha - Bruno Albouze - The Real Deal

Chocolate Mille-Feuille, Passion Matcha Recipe

Makes a 13”x9”x1” (32x23x2.5cm) baking tray
Serves 22. / 1.2”x4.3” (3x11cm) bars.

Hazelnut Dacquoise Biscuit
4 ea. (120g) egg whites, at room temp + 1 tsp (1g) cream of tartar or a few drops lemon juice (it stabilizes the meringue)
3 Tbsp (40g) granulated sugar
3.3 ounces (100g) + 2.3 ounces (70g / for the assembly 1) whole hazelnuts, toasted
3.3 ounces (100g) powdered sugar
1 Tbsp (15g) flour.

Toast hazelnuts in a 350ºF (180ºC) oven for about 15 min (shake tray half way through – do not toast them too much). Cool.
In a food processor, blend the (3.3 ounces / 100g) hazelnuts to medium coarse. Add powdered sugar and flour; give a few pulses to combine and set aside.
Beat egg whites along with cream of tartar and one-third of the granulated sugar to soft peaks; adding remaining sugar as it goes. Turn oven on to 350ºF (180ºC). Fold dry ingredients in the meringue. Spread evenly onto a baking tray lined with silicone baking mat or a greased parchment into a thick 14x10-inch (35x25cm) rectangle (make the biscuit slightly larger than the frame or baking tray that will be used to build the cake. Dacquoise biscuit shrinks a bit during baking).

Bake dacquoise for 18 to 20 minutes. Cool completely – flip and carefully remove parchment or silicone mat.

Praliné (Hazelnut Spread)
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be 100% hazlenuts.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool down.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.

In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.
For praliné and gianduja demos watch: Chocolate Nougat / Torrone Video.
Praliné can last for months stored in a cool area or refrigerator. Praliné can be transformed into gianduja for many purposes such as chocolate nougat, candies, truffles, icecream, fillings and spreads…

Crunchy Praliné
1.3 ounces (40g) milk chocolate
1 Tbsp (15g) butter
4.5 ounces (140g) praliné, room temp
1.8 ounces (55g) feuillantine (dried crepes / wafers) or unsweetened corn flakes, broken into small pieces.
Gently, melt chocolate and butter (do not over heat, it should not exceed 86ºF/30ºC), add praliné and flakes. Set aside.

Assembly 1
Trim off borders of the dacquoise accordingly and place it (face side up) inside the cake frame or baking tray lined with a slicone mat or parchment making sure there are no empty spaces left between the biscuit and the edges of the mold, tray or frame otherwise the filling is going to be wasted.
Spread crunchy praliné evenly over the framed dacquoise. Top with the remaining 2.3 ounces (70g) toasted and crushed whole hazelnuts and press them down to stick into the crunchy praliné mixture without damaging the biscuit.

Passion Fruit Crémeux
5 ounces (150g) passion fruit puree (10% sugar content max)
4 ounces (120g) sugar
2 ea. (100g) large eggs
3 grams gelatin sheet, soaked in cold water to soften and drained
11 Tbsp (160g) butter, cubed and cool.
Bring to a quick boil, passion fruit puree, sugar and eggs; whisking constently on medium high heat. Remove from the heat, add the softened gelatin and pass through a sieve. Let cool to 140/150ºF (60/65ºC) and with an immersion blender or commercial bar blender, add butter and blend until smooth.

Assembly 2
Immediatley spread the passion fruit crémeux over the prepared dacquoise making sure it ends up perfectly even; gently tap over the countertop if necessary. Freeze the passion fruit cake overnight or until it has completely hardened.
Run an offset spatula around the edges to unmold the frozen cake. Slightly trim off edges, divide cake in half lengthwise and each half into 11 bars (22 bars total). Store bars in the freezer in a sealed container for up to 6 weeks.

Tea Matcha Ganache (ganache montée)
0.9 cup (200g) heavy cream
7 ounces (200g) white chocolate
1/2 Tbsp (6g) tea matcha powder.
Melt white chocolate (just melted). Bring heavy cream to a quick boil. Blend hot cream with chocolate and matcha. Refrigerate overnight or up to 2 weeks. Whip before using.

Chocolate Plaque
Working with chocolate can be a challenging experience especially when the room temperature is exceeding 77ºF (25ºC); the cooler the better ≈ 64/75ºF (18 to 23ºC). Prior working with chocolate, make sure that all the tools are clean and dry as well as a cleared and spotless work surface.
It is important to melt more chocolate then needed (for 400g needed, melt 600g or more). Use chocolate couverture; it is a high-quality class of chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding, filling, sauce and garnishing.
Use ≈ 12x17-inch (30x44cm) acetate plastic sheets*. Each sheet gives 4x10 / 40 plaques (2 plaque per dessert); make 2 sheets.
Line work surface with a large silicone baking mat and place the acetate plastic sheet on top.
*Acetate plastic sheets can be found online or through refined bakeries, patisseries, confectioneries and manufactures chocolate confections.

Tempering Milk Chocolate
1.5 lb. (600g) milk chocolate disks or block, chopped
An extra of 10 grams of cocoa butter can be added (optional).

Melt milk chocolate to 104/113ºF (40/45ºC) in a bain marie (water bath) on low heat (water should not touch the bottom of the bowl). Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be at 77/80ºF (25/26ºC). Quickly rewarm chocolate to 84/86ºF (29/30ºC).

Use 7 ounces (200g) tempered chocolate per sheet. Spread chocolate evenly using a large off set spatula starting from 9 to 3 o’clock and 12 to 6 running the spatula straight and keeping the chocolate on board, repeat once; the layer should not be thicker than one milimeter. Carefully, move the chocolate sheet further on the countertop to finish to set. Meanwhile, scrape out chocolate left on the work surface and clean spatula.
Before cutting; if the chocolate sheet takes too long to set, refrigerate for a couple of minutes; it will be ready as soon as it does not stick to the touch and it must remain supple otherwise it will break into pieces. Cut into four 4.3-inch (11cm) rectangles and 1.2-inch (3cm) plaques / 40 per sheet. Cover the chocolate plaque sheet with a large silicone mat or parchment, flip (acetate side up / shinny side). Top with a baking tray to prevent from curling and refrigerate for about an hour before using or store for weeks. Keep remaining chocolate warm to (84/86ºF / 29/30ºC) to make another sheet.

Assembly 3 and Plating
Line up the frozen passion fruit cake bars. Beat matcha ganache to soft peaks (do not over work). If there is any condensation appearing on the surface of the bars, wipe off with a paper towel. Use gloves to manipulate chocolate plaque. Make a thin matcha mark to glue the first chocolate plaque (shinny side up) and place on each bar. Pipe out matcha ganache and cover with a second chocolate plaque (shinny side up). Refrigerate and allow to thaw before serving. Garnish with a hint of gold leaf or a dust tea matcha powder. Once finished this dessert can be kept refrigerated up to 3 days.

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