Upside Down Speculoos Millefeuille
Ingredients
Part MONTAGEM
Part MOUSSE
Part PREPARO
Process
01. Roll out the puff pastry to a thickness of approximately 3.0 mm on a work surface previously dusted with wheat flour, keeping the dimensions of 36 x 40 cm.
02. Remove excess flour using a brush.
03. Cut 6 strips measuring 6 x 40 cm and place them on previously greased baking sheets. Prick with a fork or knife.
04. Bake at 210ºC for approximately 23 minutes in a stone oven.
05. Set aside.
01. Place the Zeelandia Speculoos Chocolatier and cream cheese in the stand mixer and mix with a balloon whisk for approximately 3 minutes on medium speed (speed 2).
02. Add the whipped cream and mix for an additional 2 minutes on medium speed (speed 2).
03. Set aside.
ASSEMBLY
01. For every 3 strips of puff pastry, fill with 2 layers of 110 g of Zeelandia Speculoos Chocolatier.
02. Melt the remaining Speculoos Chocolatier and apply approximately 40 g to the surface, then refrigerate for 10 minutes until set.
03. Using a serrated knife, cut pieces measuring 5 cm. Turn the piece on its side and apply approximately 20 g of the reserved mousse with a leaf or star pastry tip.
04. Decorate as desired with chocolate scrolls, flowers, fruits, etc.
Tips
- Turbo oven: 180ºC for approximately 20 minutes
Yield
20 Units of 75 g
Equipment
Oven , Stand Mixer , Spatula , Piping Bag , Spatula , Balloon Whisk , Scale , Flat Baking Sheets , Fork , Brush , Pastry Cutter , Serrated Knife , Leaf Tip
Suggested shelf life
72
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 215 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 8.3 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 5.2 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 202 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Upside Down Speculoos Millefeuille
Ingredients
Part PREPARO
How to make it
PREPARATION
01. Roll out the puff pastry to a thickness of approximately 3.0 mm on a work surface previously dusted with wheat flour, keeping the dimensions of 36 x 40 cm.
02. Remove excess flour using a brush.
03. Cut 6 strips measuring 6 x 40 cm and place them on previously greased baking sheets. Prick with a fork or knife.
04. Bake at 210ºC for approximately 23 minutes in a stone oven.
05. Set aside.
01. Place the Zeelandia Speculoos Chocolatier and cream cheese in the stand mixer and mix with a balloon whisk for approximately 3 minutes on medium speed (speed 2).
02. Add the whipped cream and mix for an additional 2 minutes on medium speed (speed 2).
03. Set aside.
ASSEMBLY
01. For every 3 strips of puff pastry, fill with 2 layers of 110 g of Zeelandia Speculoos Chocolatier.
02. Melt the remaining Speculoos Chocolatier and apply approximately 40 g to the surface, then refrigerate for 10 minutes until set.
03. Using a serrated knife, cut pieces measuring 5 cm. Turn the piece on its side and apply approximately 20 g of the reserved mousse with a leaf or star pastry tip.
04. Decorate as desired with chocolate scrolls, flowers, fruits, etc.
Tips
- Turbo oven: 180ºC for approximately 20 minutes
Yield
20 Units of 75 g
Equipment
Oven , Stand Mixer , Spatula , Piping Bag , Spatula , Balloon Whisk , Scale , Flat Baking Sheets , Fork , Brush , Pastry Cutter , Serrated Knife , Leaf Tip
Suggested shelf life
72 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 215 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 8.3 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 5.2 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 202 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.