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"Linzer" millefeuille with dark red plum jelly and cinnamon mousseline

A creation by Pierre Lingelser

"Linzer" millefeuille with dark red plum jelly and cinnamon mousseline

two 58x9 cm millefeuille

"Linzer" hazelnut sponge

  • Eggs - 100 g
  • Egg yolks - 80 g
  • Icing sugar - 150 g
  • Chopped grilled hazelnuts - 150 g
  • Pinch of salt - 1
  • Ground cloves - 1 g
  • Ground cinnamon - 5 g
  • Gingerbread spice mixture - 2 g
  • Kirsch - 10 g
  • Rum - 10 g
  • Biscuit crumbs - 80 g
  • 55 type flour - 70 g
  • Baking powder - 2 g
  • Egg white - 250 g
  • Sugar - 100 g
Beat the eggs, egg yolks, hazelnuts, icing sugar, salt and spices as well as the kirsch and rum.
Sieve the flour and baking powder, add the biscuit crumbs.
Beat the egg whites until stiff.
Add 1/3 of beaten egg whites into the hazelnut mixture, fold in the flour mixture then the remaining egg whites.
Spread the mixture 1 cm thick over a 40x60 cm baking paper.
Bake at 190°C in a ventilated oven for around 8 to 10 minutes.
Leave to cool.
Cut the "Linzer" sponge in four 9 cm wide strips.
Soak in a rum flavoured syrup.

Dark red plum jelly

Soak the gelatine in cold water.
Cook the dark red plum puree and 180g sugar.
Add the sugar (100g) and pectin mixture.
Bring to the boil, add the lemon juice then the drained gelatine.
Check that it starts to set then pour the jelly in a 20x58cm frame.
Let the jelly set then put in the freezer.
Cut into 2x58 cm strips.

Mousseline cream with cinnamon

  • Milk - 1000 g
  • Sugar - 200 g
  • Cinnamon powder - 6 g
  • Cream powder - 90 g
  • Egg yolks - 100 g
  • Butter - 500 g
  • Rum - 30 g
Heat the milk and 100g sugar.
Mix the remaining sugar with the cream powder and egg yolks then mix with the milk.
Cook the confectioner's cream.
Whisk in 250 g of butter together with the rum.
Cover and leave to cool.
Just before assembling, beat the cream with the remaining room-temperature butter.

Millefeuille

  • Puff pastry, inverted, as (sufficiency)
Roll out the 40x60cm sheet of puff pastry to around 2 mm thick.
Leave to rest.
Bake in a ventilated oven at 170-180°c to obtain a golden pastry.
Leave to cool.
Cut into 9x58 cm strips.

Assembly

4 strips of puff pastry
4 strips of "Linzer" sponge
8 strips of dark red plum jelly 2cmx58cm
1 cinnamon mousseline recipe
Icing sugar
Crunchy décor                        

"Linzer" millefeuille with dark red plum jelly and cinnamon mousseline
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