Apricot, honey and coconut mille-feuille

Recipe for three millefeuilles

sicoly recipe Apricot, honey and coconut mille-feuille
Sicoly chef recipe idea Jean-Jacques BORNE

Recipe idea

Institut de l'excellence culinaire, Boutique KAORI, MOF - France



No added sugar frozen coconut cream
No added sugar frozen apricot purée - France

Inverted puff pastry

ingredients :

  • 220 g Flour
  • 3 g Salt
  • 110 g Cold water
  • 350 g Butter Laiterie Les Fayes®
  • 130 g Flour

process :

Prepare a first base dough mixing together the flour (1), salt and water. Roll out in a square shape and leave to rest in the fridge for half an hour.
Prepare a second base dough mixing together the butter and flour (2). Place in the fridge.

Place the second base dough, with the butter, outside the first base dough and make two double turns with 45 minutes rest between each turn.
Finish with a single turn before use.
Cut out into ø20 cm circles. Poke them with a fork and bake them using a waffle maker until golden brown and crispy. 
Sprinkle some sugar and leave to caramelize in the oven. 
Set aside. 

crisp base

ingredients :

  • 450 g SICOLY® no added sugar apricot purée
  • 200 g Diced candied apricots
  • 85 g Crystal sugar
  • 7 g NH pectin
  • 6 g Gélatine
  • 30 g Water

process :

Bring the SICOLY® apricot purée and the candied apricots to a boil.
Add the pectin and sugar mixed together. Bring back to a boil for 2 minutes. Add the gelatin (previously hydrated). 
Pour into a baking circle layered with cling film and freeze. 

the coconut and honey whipped ganache

ingredients :

  • 400 g 35% fat cream Laiterie Les Fayes
  • 40 g Honey
  • 250 g No added sugar frozen coconut cream SICOLY®
  • 300 g White chocolate
  • 35 g malibu

process :

Bring the cream and honey to a boil. Pour over the white chocolate and mix well. 
Add the SICOLY® coconut cream and the Malibu (coconut flavoured rum. Mix using a hand blender and store in the fridge for 12 hours minimum. 

Assembly and finishes

Assemble the millefeuille cake as follows: place some apricot confit in the middle of a puff pastry circle, and pipe the whipped ganache around. Place the layers on top of one another. 
To finish, sprinkle some icing sugar on the top and place a glazed apricot on the top as well as fresh pieces of coconut