RECIPE MILLE-FEUILLE
MILLE-FEUILLE
PLANT BASED
Pastry that is pure in taste, inclusive and free from guilt
Be Better Lab
Recipe
Ingredients
PUFF PASTRY
• 835 g Strong flour (13% protein)
• 165 g Be Better plant-butter plate
• 400 g Water
• 16.5 g Sugar
• 10 g Salt
• 500 g Be Better plant-butter plate
VANILLA MOUSSELINE
PASTRY CREAM
• 300 g Unsweetened soy milk (infused with vanilla pods)
• 120 g Sugar
• 0.5 g Salt
Preperation
1. Mix the dough by placing all the ingredients in the mixer,
knead as short as possible using a hook.
2. Leave the dough to rest 30 minutes in the fridge.
3. Roll the dough out to 45 x 30 cm.
4. Roll the plant-butter out to 22 x 30 cm.
5. Place the plant-butter plate on 2/3 of the dough and close.
6. Make 6 single (simple) fold.
7. After each 2 single folds let the dough rest for 30 min.
8. After 6 folds let it rest overnight.
9. Roll the dough out to a thickness of 2.5 mm.
10. Dock the puff pastry and bake at 170 °C with a tray on top.
11. Once baked dust with icing sugar, and caramelize at 220 °C.
12. Cut pieces measuring 11 x 3 cm.
