This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and brigadeiro (Brazilian famous sweet) filling. On top a layer of white and dark chocolate. I believe that Millefeuille is one of the best representations of French Pastry. Always influenced by my engineering background, I like to include math-related, geometrical forms to my creations.
Yield: 15 Millefeuilles
- 20 g cocoa powder
- 14 g hot water
- 315 g sweetened condensed milk
- 225 g heavy cream
- Whisk cocoa powder in a hot water to dissolve it completely.
- Place condensed milk and cream in a saucepan over medium heat, stirring constantly. When the mixture starts to simmer, add cocoa powder. Bring to a boil and keep stirring over low heat for approximately 15 minutes.
- Cover with plastic wrap and keep in the fridge to cool down.
- 250 g orange juice
- Zest of 1 orange
- 63 g granulated sugar, divided
- 57 g egg yolks
- 10 g cornstarch
- 2 gelatin sheets (silver), bloomed
- 190 g heavy cream
- Place the orange juice, orange zest and ⅓ of the sugar in a saucepan and bring the mixture to a boil.
- Whisk yolks, cornstarch and the remaining of sugar together. Tempered the yolk with orange juice mixture. Bring to a boil again and add gelatin. Cool to approximately 95⁰F.
- Whip heavy cream to medium peaks and fold in orange cream.
- 74 g egg yolks
- 120 g granulated sugar, divided
- 34 g cocoa powder
- 110 g egg whites
- Preheat oven to 325 ⁰F. Whip yolks with half of the sugar to ribbon stage and then fold in cocoa powder
- Whip egg whites with the remaining sugar to a firm peaks and fold into cocoa powder mixture. Spread batter evenly ¼” thick in half sheet pan lined with Silpat. Bake for 6 minutes, rotating halfway through.
- 72 g quinoa puffs
- 40 g maple syrup
- 32 g water
- 110 g white chocolate
- 20 g almond praline
- 82 g blanched almonds
- Mix quinoa puffs, maple syrup and water together in bowl. Transfer to parchment-lined half sheet pan and toast in oven until golden brown.
- Melt white chocolate over double boiler and mix with almond praline and toasted quinoa.
- Use a food processor to chop almonds into small pieces and add to chocolate mixture.
- Roll mixture out between parchment paper ¼” thick and refrigerate to firm up.
- Striped chocolate decor
- Cut Chocolate Biscuit, Crispy Tuiles and striped chocolate pieces in triangle shapes measuring 5” for 2 sides and 2 ¾” for the base.
- Pipe Brigadeiro on the Chocolate Biscuit and Orange Crémeux on Crispy Tuiles. Refrigerate them to firm up before placing tuiles on top of the biscuit. To finish up, place the striped chocolate layer on top of Orange Crémeux.
About Camilla Tinoco
Chef Camilla Tinoco studied in renowned Pastry Schools, as Institute of Culinary Education and Le Cordon Bleu, to achieve her willingness to master French Pastry Techniques. She also uses her Brazilian Pastry influence to create her desserts. She has worked at Oceana Restaurant and DB Bistro Moderne, both in NYC. Chef Camilla has experience in working in Canada too.