MILLE FEUILLES AND TEA

Methods and Directions

• In a bowl with attached hook, knead the dough for 6 minutes at low speed.
• Keep the dough in a square shape and in the fridge for 2 hours.
• Give two simple turns by incorporating the softened butter and let it stand for about 1 hour in the fridge.
• Give two new single laps and incorporate the mixture of the two sugars.
• Roll out the dough then cut into thin slices; cook the slices in a Panini maker to obtain a perfect caramelisation.

• Mix the eggs, sugar, lemon zest, tangerine juice, Nuwara Eliya tea and tangerine concentrate.
• Poach in a water bath until 84°C. Cool down to 60°C, add the butter and whisk.
• Mix with a hand mixer for 10 minutes. Keep the mixture for 24 hours before use. Whisk with the mascarpone and tangerine cream.

• In a saucepan, heat the mandarin juice with sugar. Remove from the heat, add in the tea and gelatin previously rehydrated in cold water. Refrigerate until it is completely set.