Ingredients: For 4 large millefeuilles or 6 small ones
Puff pastry
440 g of T45 flour
8 g fine salt
210 g of water
10 g of white vinegar
330 g of unsalted butter
For the Dulcey whipped ganache
1 sheet of bovine gelatin (3 g)
500 g of whole liquid cream
150 g of Dulcey couverture chocolate, Valrhona type
100 g of homemade* or store-bought pecan paste
For the Pecan praline
75 g pecan nuts
75 g almonds
75 g caster sugar
24 g of water
3 g of fleur de sel
*For the homemade pecan paste
100 g pecan nuts
1 pinch of fleur de sel
Pecan praline millefeuille recipe
Preparation :
Puff pastry (to be prepared the day before)
In the bowl of a food processor fitted with the blade, mix the flour and salt.
Add the white vinegar and then knead the dough, gradually adding the water until a dough forms. No need to knead any more.
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