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Recipes

Desserts, Video Recipes

DIFFICULTY

Millefeuille with gorgonzola mousse, pear gelée and salted caramel walnuts

Student: Aurora Termini

Ingredients

  • Puff pastry 250 gr
  • Walnuts 150 gr

 

Mousse:

  • Sweet gorgonzola 110 gr
  • Mascarpone 220 gr
  • Powdered sugar q.s.
  • Whipping cream 150 ml
  • Gelatine sheets 5 sheets

 

Caramel:

  • Sugar 70 gr
  • Butter 30 gr
  • Fresh cream 50 ml
  • Table salt q.s.
  • Coarse salt q.s.

Gelée:

  • Pears 200 gr
  • Lemon 1
  • Gelatine sheets 8 sheets
  • Cinnamon q.s.
  • Sugar 2 tablespoons

Preparation

  1. Roll out the pastry using the sheeter to an even thickness starting from 10 until 5. Prick the puff pastry and brush with water and sugar.
  2. Bake at 190° between 2 plates to prevent the pastry from rising and make it golden and flaky. While the pastry is baking, prepare the pear gelée. Put the gelatine in cold water.
  3. Cut and squeeze the lemon, and divide the juice in two parts: one for the water used to cover the cut pears, and the other for the mixture to be cooked. Cut the pears and put them in water with lemon.
  4. Cook the pears with lemon juice, 2 tablespoons of sugar, a pinch of cinnamon until soft, then remove from heat and obtain a cream using a stick blender.
  5. Squeeze the gelatine and melt it in the warm mixture, then pour it on a baking tray to a thickness of about half a centimetre, and leave to set in the fridge. For the mousse put the gelatine in cold water, add gorgonzola, mascarpone and powdered sugar.
  6. Heat up a dash of cream to melt the squeezed out gelatine, and whip the remaining cream.
  7. Add the melted gelatine to the gorgonzola mixture, grind finely 100 gr walnuts and blend the mixture.
  8. Leave in the fridge until serving.
  9. For the salted caramel, put the sugar in a pan (ideally a copper pan) and caramelise. Meanwhile heat up the fresh cream. Be careful as the caramel tends to burn quickly.
  10. Once it is amber remove from heat and add the diced butter and salt, and keep stirring quickly. Add the cream and stir. Cover the caramel with the remaining walnuts, ideally the entire kernels, and sprinkle a few grains of coarse salt.
  11. Finally, take all the ingredients and dish up. Spread a thin caramel layer on the pastry, put the gorgonzola mousse with walnuts and a disc of pear gelatine, cover with another pastry disc and garnish to taste.