Master class
MILLE-TUILE
Serves 4
Start this recipe a day ahead. My little twist on the classic millefeuille is a little bit easier, fun, tasty and modern. Instead of spending the whole day making puff pastry, I’ve used tuiles. Of course, they’re not as fine and flaky as puff pastry, and they do contain more sugar, so I’ve dialled down the sweetness by using brown sugar and reducing the amount used.
Salted vanilla whipped ganache
½ gelatine sheet (titanium grade)
385ml thickened whipping cream
5g salt
Seeds of 1 vanilla bean
100g white chocolate
Soak the gelatine in cold water to soften. Pour 165 ml of the cream into a saucepan, add the salt and vanilla seeds and bring to a simmer over medium heat.
Put the white chocolate in a heatproof bowl, pour in the hot cream and stir until melted. Squeeze the excess water from the softened gelatine, add it to the cream mixture and stir until dissolved and well combined. Pass the mixture through a fine sieve, then allow it to cool to room temperature.
Stir in the remaining 220ml of cream. Pour the ganache into an airtight container and refrigerate overnight. Transfer the ganache to a mixer fitted with the whisk attachment. Whisk until the mixture is very smooth and has formed medium peaks. Transfer to a piping bag fitted with a 1cm round nozzle and place in the fridge until needed.
