\linzer\" millefeuille with dark red plum jelly and cinnamon mousseline"

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. "Linzer" hazelnut sponge


    • Egg - 100g
    • Icing sugar - 150g
    • Crushed grilled hazelnuts - 150g
    • Salt - 1
    • Cloves - 1g
    • Cinnamon (powder) - 1g
    • Gingerbread spices mixture - 2g
    • Rum - 10g
    • Biscuit crumbs - 80g
    • Flour T55 - 70g
    • Baking powder - 2g
    • Egg white - 250g
    • Sugar - 100g

    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.

  2. Dark red plum jelly


    • Frozen fruit purée 100% : Dark-red plum - 900g
    • Frozen fruit purée 100% : Lemon - 60g
    • Sugar - 280g
    • Pectin NH - 12g
    • Gelatin - 4g

    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.

    In this step

  3. Mousseline cream with cinnamon


    • Milk - 1000g
    • Sugar - 200g
    • Cinnamon (powder) - 6g
    • Cream powder - 90g
    • Butter - 500g
    • Rum - 30g

    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.

  4. Millefeuille


    • Inverted puff pastry

    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.

  5. 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                        

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