HomeRecipesVanilla Truffle Mille-Feuille with Honeycomb Gelato by Marisa Sun and Federico Fernandez

Vanilla Truffle Mille-Feuille with Honeycomb Gelato by Marisa Sun and Federico Fernandez

(This recipe appeared in the Winter 2022 issue of Pastry Arts Magazine)

This dessert is a timeless classic with a seasonal twist inspired by the soothing aromas and creamy textures of the winter season. Honeycomb candy adds dimension to the texture, and the truffle accentuates the overall flavor experience. Ultimately, the ingredients are simple here, because the recipe’s complexity is in the sensory experience of combining each unique texture, flavor and aroma. A successful execution of this recipe lies in the quality of your ingredients and the use of appropriate techniques.

Yield: 100 servings

Inverted Puff Pastry Dough Base

  • 2100 g all-purpose flour
  • 90 g salt
  • 600 g unsalted butter
  • 15 g vinegar
  • 900 g water
  1. In a stand mixer fitted with the paddle and a hood, mix together all ingredients to form a dough. No need to mix this dough for too long, we do not want to develop gluten. Cover and refrigerate for at least 3 hours.

Butter Insert (impasto)

  • 2400 g unsalted butter
  • 900 g all-purpose flour
  1. In mixer with paddle, mix together the ingredients to blend, then mix at high speed. Cover and refrigerate for at least 3 hours.

Dough Assembly and Baking

  1. Roll the butter into a rectangular shape that is 3ʺ (7.6 cm) thick. On the side, roll the dough base the same way as the butter. Put the dough on top of the butter and fold in half. That makes a simple fold. Roll this dough out to 3ʺ (7.6 cm) thick and fold three ways to make a double fold. Rest the dough in the refrigerator for 3 hours.
  1. Repeat the folding steps one more time. (In summary: 1 simple fold, 1 double fold, refrigerator for 3 hours; 1 simple fold and 1 double fold. Let the dough rest for 3 hours before using it.)
  1. For baking, roll the dough out to 1/16ʺ (0.16 cm) and sprinkle with sugar. Place on a flat sheet pan lined with a Silpat and bake at 350˚F (176˚C) for 25 minutes, and then 300˚F (149˚C) for 10 minutes. Once the puff pastry is out of the oven, press down the top of the dough with a flat sheet pan to take all the air out between the layers of the flaky puff pastry.

Pastry Cream

  • 340 g pasteurized egg yolks
  • 227 g cornstarch
  • 2899 g cold milk, divided
  • 510 g granulated sugar
  • 340 g unsalted butter
  • 2 vanilla beans, split and scraped
  • Whipped cream, as needed
  1. Mix together the yolks and cornstarch and gradually mix in 966 g of the cold milk.
  1. Boil the remaining 1933 g milk with the sugar, butter and vanilla beans. Temper the yolk mixture into the hot mixture and cook for 5 minutes. Strain and cool, then chill.
  1. Once the pastry cream is cold, fold an equal weight of whipped cream into it.

Honeycomb Candy

  • 120 g water
  • 580 g granulated sugar
  • 150 g light corn syrup
  • 30 g baking soda
  1. Combine the water, sugar and corn syrup in a large, heavy-bottomed pot. Cook over high heat, wiping down the edges of the pot with a wet brush to avoid crystallization. When a light amber color is reached (do not go darker than this, or the candy will burn when the baking soda is added), turn off heat and sift the baking soda over the top of the caramel. Swirl the caramel and baking soda together by agitating the pot, but do not stir with a spoon (or the bubbles will collapse). Immediately pour the mixture out onto a Silpat placed on a wood table. DO NOT TOUCH! It’s extremely hot and any disturbance to the candy will collapse the air bubbles. Cool completely.
  1. Once cooled, the candy can be roughly chopped or broken into large pieces and stored in single layers between parchment in a tightly closed box wrapped in plastic wrap.

Honey Gelato

  • 2000 g milk
  • 2000 g heavy cream
  • 480 g honey
  • 1180 g egg yolks
  • 480 g granulated sugar
  1. In a saucepan, bring the milk, cream and honey to a boil. Meanwhile, whisk together the yolks and sugar. Temper the yolk mixture into the hot milk mixture and mix over heat with a silicone spatula for 2 minutes. Remove from heat and cool in an ice water bath.
  1. Process the base in a gelato machine. Once done, fold in the Honeycomb Candy pieces by hand.


  • Shaved truffles
  • Organic honey
  • Edible flowers
  1. Cut the puff pastry into a 3ʺ (7.6 cm) squarewith a bread knife. Place one square of the puff pastry on the side of the serving plate. Pipe the cream on top of the square. Place another square on top and then pipe more cream on top. Top with a final square of puff pastry. Add a piece of Honeycomb Candy on top. Add a quenelle of Honey Gelato next to the mille-feuille. Top with shaved truffles and finish the presentation with a light drizzle of organic honey and a few edible flowers.

About Marisa Sun and Federico Fernandez

Marisa Sun and Federico Fernandez are the baker and executive pastry chef at Bianca Bakery in Culver City, CA. Their signature style is more homey, and they work with very simple and clean flavors made from high-quality ingredients.

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