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Berry millefeuille

Berry millefeuille

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Limonati by Borjomi pear
Limonati by Borjomi pear

Goes with

Limonati by Borjomi pear

Berry millefeuille

Ingredients

Butter

500 gram

Flour

595 gram

vinegar

1 /2 Teaspoon

butter cream (30%)

300 gram

Powdered sugar

100 gram

vanilla

1 piece

Berries

350 gram

step

droplet

1

chef

Make a block of butter and dough separately. To prepare the butter block, mix 400 g butter in 175 g flour using a low-speed mixer. Transfer to plastic, give a square shape (15 cm) and leave in the refrigerator for 2 hours. For the flour block you will need: 185 ml of cold water, 1 g of salt, 1/2 teaspoon of vinegar, 420 g of flour and 100 g of thick chilled oil. Mix flour and oil first, then add water, salt and vinegar. Give a square shape (10 cm) and store in the refrigerator for 2 hours. After 2 hours, spread a piece of butter on a table sprinkled with flour, put a block of flour on one side, and form on the other. Fold up to 1 cm in thickness so that it is three times longer than in width. Return to the refrigerator for 20 minutes, then flatten and fold again. Repeat this action twice. Then roll the dough to 3 mm thick and cut into slices. Beat with a fork and bake at 200 degrees for 20 minutes. When working with the dough, as soon as we feel that it is softened, put it back in the refrigerator.

step

droplet

2

chef
Butter, dishes, and cream should be well chilled. Stir the cream slowly, then gradually increase the mixer speed to maximum. Slowly add the icing sugar. Cream when slow to reduce speed. It is important that the cream can become oil as a result of excessive dehydration. Under water, we must pay attention to the waves that appear on the surface. Powdered sugar and vanilla can be added only when the cream thickens. We use any type of berries for decoration.

Serve

droplet

3

chef
Bon Appetit!

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