Ingredients
Sicoly
Diplomat cream
with dates
ingredients :
- 1 Gelatine leaves (2g)
- 150 g Sicoly® unsweetened organic date purée
- 20 cl Milk
- 20 g Cornflour
- 40 g Cold butter
- 3 Egg yolks
process :
Place the gelatine leaf in cold water to soften. Beat the egg yolks and then add the corn our. Mix. Mix the milk and Sicoly®’s organic date purée together in a pan. Bring to the boil, stirring constantly. Gradually pour the boiling mixture onto the egg yolks, mixing vigorously all the while. Return to the pan and cook for approximately 2 minutes over a medium heat, stirring constantly, until the preparation thickens. Incorporate the chilled butter cut into small cubes. When it has melted, add the softened and drained gelatine leaf, and then mix. Cover with film and stand in a cool place.
Puff pastry
layer
ingredients :
- 1 Rectangle of puff pastry
process :
Pre-heat the oven to 180°C. Roll out the pastry dough, place it on a sheet of parchment paper and sprinkle with icing sugar. Cover with a second sheet of parchment paper and then a baking tray (to prevent the puff pastry from rising too much) and bake in the oven for 20 to 25 minutes. Leave to cool completely before cutting it into equally sized rectangles, using a serrated knife. You should allow 3 layers of puff pastry per mille-feuille.
Nut
filling
ingredients :
- 125 g Crushed almonds
- 50 g Roasted and crushed pistachios
- 75 g Walnut powder
- 105 g Honey
- 1 cc Cinnamon
- 10 g Orange blossom water
- 50 g Butter
process :
Mix all the ingredients together in a pan and warm over a medium heat until the butter has completely melted. Leave to cool.
Orange blossom
whipped cream
ingredients :
- 20 cl Whipping 35%
- 15 g Icing sugar
- 1 cc Orange blossom water
process :
Mix all the ingredients together. Place in the freezer for 15 minutes before whipping until very firm. Place in a piping bag with a Saint Honoré nozzle and pipe fingers of whipped cream onto each custard slice.
Plating
ingredients :
- 10 cl Whipping 35%
process :
To finish the diplomat cream, place the 10 cl of whipping cream in the freezer for 15 minutes before whipping until very firm. Work the date pastry cream to soften it and then gently fold in the whipped cream. Place a tablespoon of the nut lling onto two thirds of the puff pastry rectangles. Spread it out gently so as to cover the surface completely. Using a piping bag, cover with diplomat cream. Assemble the custard slices : two coated layers topped by a nal layer of puff pastry.