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 flour-dusted table, measuring 36 x 40 cm.
02. Remove excess flour using a brush.
03. Cut 6 strips of 6 x 40 cm, place them on greased baking trays. Prick with a fork or knife.
04. Bake at 210ºC for approximately 23 minutes in a deck oven.
05. Set aside.
01. Place Zeelandia Speculoos Chocolatier and cream cheese in the stand mixer and mix with a whisk for approximately 3 minutes at medium speed (speed 2).
02. Add the whipped cream and beat for another 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 on the surface, refrigerate for 10 minutes until set.
03. Using a serrated knife, cut pieces of 5 cm. Turn the piece on its side and apply approximately 20 g of the reserved mousse with a leaf or star nozzle.
04. Decorate to taste with chocolate arabesques, flowers, fruits, etc.
Tips
- Turbo oven: 180ºC for approximately 20 minutes
Yield
20 Units of 75 g
Equipment
Oven , Stand Mixer , Measuring Cup , Piping Bag , Spatula , Whisk , Scale , Flat Baking Trays , Fork , Brush , Roller , Serrated Knife , Leaf Nozzle
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 flour-dusted table, measuring 36 x 40 cm.
02. Remove excess flour using a brush.
03. Cut 6 strips of 6 x 40 cm, place them on greased baking trays. Prick with a fork or knife.
04. Bake at 210ºC for approximately 23 minutes in a deck oven.
05. Set aside.
01. Place Zeelandia Speculoos Chocolatier and cream cheese in the stand mixer and mix with a whisk for approximately 3 minutes at medium speed (speed 2).
02. Add the whipped cream and beat for another 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 on the surface, refrigerate for 10 minutes until set.
03. Using a serrated knife, cut pieces of 5 cm. Turn the piece on its side and apply approximately 20 g of the reserved mousse with a leaf or star nozzle.
04. Decorate to taste with chocolate arabesques, flowers, fruits, etc.
Tips
- Turbo oven: 180ºC for approximately 20 minutes
Yield
20 Units of 75 g
Equipment
Oven , Stand Mixer , Measuring Cup , Piping Bag , Spatula , Whisk , Scale , Flat Baking Trays , Fork , Brush , Roller , Serrated Knife , Leaf Nozzle
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.