"Molecule" savory & sweet Mille-feuille

"Molecule" savory & sweet Mille-feuille

In February, I wanted to find a common point between my background as a chemical engineer and food. I did some brainstorming by writing down multiple type of desserts, their ingredients, the molds I have, etc... 

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Little by little, I had a clear vision about my dessert shape and its type. It was a "Molecule" mille-feuille inspired by chef Adrien Bozzolo, three different sizes of rings aka atoms placed one on top of each other, composed of a ready-to-use puff pastry and each one filled with a different type of filling, making it as harmonious as it could be. I have chosen three fillings: chocolate, raspberry and pistachios Chantilly cream, decorated each atom with chocolate pearls for the first one, fresh raspberries and pistachios for the second and a raw pistachio for the smallest one.

Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.
— Lucien Tendret - 'La Table au pays de Brillat-Savarin'

Yesterday, I thought that a savory version of this mille-feuille would be something interesting to prepare and to challenge myself with. But breaking the medium sized ring while unmolding it, got me reconsider its shape, and to be honest, I loved the new version; I find it more poetic and artistic :) what do you think? 

In this blogpost, you will find all the step-by-step recipes and photos to recreate the savory and the sweet version of this mille-feuille! Enjoy it :-) & would love to see your own version of it too. 

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"Molecule" Mille-feuille savory recipe 

Preparation time: 3 hours; Baking time: 22 min; Serves: 2.

- Equipments:

  • 4 rings of different diameters: 4,5 cm;  6 cm; 7 cm; 8,3 cm and width of 3,3 cm.
  • Ruler
  • Sharp Knife
  • Hand blender
  • Strainer
  • Spatula
  • Papier guitare or cling film
  • Plate

- Ingredients: 

  • 1 sheet of ready-to-use puff pastry
  • 125g cream cheese
  • 5 broccoli florets
  • Salt and pepper to taste
  • 2 prosciutto slices
  • Ready-to-use duck liver mousse
  • 2 Asparagus, slightly steamed

- Directions: 

To make the 3 atoms shaped puff pastries ;)

  1. Preheat oven to 180°C.
  2. Using a ruler and a sharp knife, cut three puff-pastry strips with the following length dimensions: 23 cm; 13,4 cm and 11 cm with 3,3 cm width as shown.  
  3. Roll a 23 cm * 3,3 cm puff pastry strip around ring B then place it inside ring A.
  4. Roll a 13,4 cm * 3,3 cm puff pastry strip around ring C then place it inside ring B. 
  5. Roll an 11 cm * 3,3 cm puff pastry strip around ring D then place it inside ring C.
  6. Leave the exact space between rings B/C and C/D.
  7. Bake for 22 minutes. TIP: At 16 minutes, take off the rings A/B from the others, so that the puff pastry placed around rings C and D could be baked evenly. 
  8. Allow the puff pastries to cool before removing them from the rings.

To make the fillings: 

  1. Broccoli cream: fill a pot with water. Bring it to a simmer over medium heat. Add the broccoli florets and cover. Steam for 4 to 5 minutes until tender; Drain the broccoli and let cool completely. Using a blend mixer, mix the cream cheese with cold broccoli. Add salt to taste. 
  2. Following the same method, steam the asparagus; then let cool completely. 

- How to assemble the savory "Molecule" mille-feuille? 

  1. Place a papier guitare or a cling film in a plate then add the first ring as shown in the figure below. 
  2. With a spatula, add the brocoli cream and smooth it from the first side then take it off the cling film and smooth it from the other side. 
  3. Clean well the puff pastry edges then let it cool in the fridge for 20 minutes. 
  4. Do the same steps for small sized ring by filling it with the ready-to-use duck liver mousse. Then let it cool too in the fridge for 20 minutes. TIP: you can prepare an asparagus cream by following the same recipe as the broccoli cream and by replacing the broccoli by asparagus. 
  5. Decorate the biggest sized ring with the prosciutto slices then add some steamed broccolis on top. 
  6. Decorate the small sized ring with the steamed asparagus. 
  7. Decorate the broken medium sized ring (aka sail) with a broccoli.
  8. Add the rings one on top of the other and finish with the sail & Bon appétit :)
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
— Bobby Flay
                                                                                   Savory "Molecule" Mille-feuille

                                                                                  Savory "Molecule" Mille-feuille

"Molecule" Mille-feuille dessert recipe

Preparation time: 3 hours; Baking time: 25 min; Serves: 3.

- Equipments:

  • 4 rings of different diameters: 4,5 cm;  6 cm; 7 cm; 8,3 cm and width of 3,3 cm.
  • Ruler
  • Sharp Knife
  • Stand-mixer fitted with the whisk attachment
  • Whisk
  • Three bowls
  • Strainer
  • Food processor
  • Spatula
  • Papier guitare or cling film
  • Plate

- Ingredients:

  • 1 sheet of ready-to-use puff pastry
  • 250g heavy cream, cold
  • 30g icing sugar 
  • 50g mascarpone cheese
  • 1 tbsp. cocoa
  • 1 cup fresh raspberries
  • 2 fresh raspberries to garnish
  • 5g pistachio paste
  • Small chocolate pearls (around 50)
  • Pistachios for decoration
  • Edible gold leaf (optional)
  • Edible flower petals (optional)

- Directions: 

To make the 3 atoms shaped puff pastries ;)

Follow the same directions as mentioned in the savory mille-feuille section. 

To make the Chantilly cream:

  1. Put the cream, cheese and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks begin to form.
  2. Divide the cream in three bowls.
  3. For the chocolate chantilly cream: Add cocoa then whip the cream until combined. 
  4. For the raspberry chantilly cream: process the raspberries in a food processor until smooth. Pass through a strainer then discard seeds. Gently fold in raspberry purée into the chantilly cream.
  5. For the pistachio chantilly cream: gently combine the pistachio paste (+ some crushed pistachios) with the chantilly cream.

- How to assemble the Molecule sweet mille-feuille? 

  1. Place a papier guitare or a cling film in a plate then add the first ring as shown in the figure above (for the savory mille-feuille). 
  2. With a spatula, add the chocolate Chantilly cream and smooth it from the first side then take it off the cling film and smooth it from the other side. 
  3. Clean well the puff pastry edges then let it cool in the fridge for 20 minutes. 
  4. Do the same steps for the raspberry filling in the second medium size ring.
  5. As well as the pistachio filling in the smallest ring.
  6. Let them cool too in the fridge for 20 minutes.
  7. Decorate the chocolate biggest ring with chocolate pearls and edible flower petals. 
  8. Decorate the medium sized ring with 2 fresh raspberries and some crushed pistachios (Optional: add some edible gold leaf on top of the raspberries)
  9. Decorate the small sized ring with a pistachio and edible gold leaf. 
  10. Add the rings one on top of the other & Bon appétit :)
                                                                 "Molecule" mille-feuille dessert version

                                                                "Molecule" mille-feuille dessert version

With love,

She who fell from the stars

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