Millefoglie: la ricetta definitiva del maestro pasticcere Luigi Biasetto

Ingredients

• 500 g All-Purpose Flour (sifted)
• 300 g Unsalted Butter (cold, about 16°C, cut into cubes)
• 100 ml Milk (whole milk, room temperature)
• 2 large Eggs (room temperature)
• 5 g Salt (fine sea salt)
• 90 g All-Purpose Flour (for butter block) (mixed into butter to make a pliable butter block)
• 400 ml Heavy Cream (divided: 200 ml for custard, 200 ml for mascarpone chantilly)
• 10 large Egg Yolks (about 200 g, room temperature)
• 350 g Granulated Sugar (150 g for custard, 200 g for whipped mascarpone cream)
• 30 g Rice Starch (can substitute with corn starch)
• 1 piece Vanilla Bean (Madagascar Bourbon vanilla, split and seeds scraped)
• 250 g Mascarpone Cheese (room temperature)
• 2 sheets Gelatin Sheets (softened in 30 ml cold water for 5 min)
• 30 g Unsalted Butter (for caramel) (cut into pieces)
• 2 g Fleur de Sel (finely flaky sea salt)
• 100 g Fresh Raspberries (for garnish)
• 50 g Dark Chocolate (for shavings)

Instructions

1. Prepare Puff Pastry Dough

   Combine flour, salt, eggs, milk and the cold butter cubes in a mixing bowl. Knead by hand or with a stand mixer (flat beater) until a firm, elastic dough forms; add a splash of ice water if needed.

   Time: PT15M

2. Rest Dough

   Shape the dough into a rectangle, wrap tightly in plastic wrap and refrigerate at 0 °C for 1 hour.

   Time: PT1H

   Temperature: 0°C

3. Prepare Butter Block

   Mix 300 g cold butter with 90 g flour until a smooth, pliable paste forms. Keep it in the refrigerator until needed.

   Time: PT10M

4. Laminate – First Encase

   Place the rested dough on a lightly floured surface, flatten to a rectangle, place the butter block in the centre, fold the sides over (like a letter) and seal edges.

   Time: PT5M

5. First Fold (Turn 1)

   Roll the dough into a long rectangle about 1 cm thick, then fold it into thirds (letter fold). Wrap and refrigerate 30 min.

   Time: PT5M

6. Second Fold (Turn 2)

   Repeat rolling and folding two more times, each time chilling for 30 min between folds (total of 3 folds).

   Time: PT15M

7. Final Rest and Stretch

   After the last fold, let the dough rest in the fridge for 1‑2 hours. Then roll out to a 40 × 60 cm rectangle, about 2 mm thick.

   Time: PT20M

8. Dock the Dough

   Using a fork or a piercing wheel, prick the entire surface to prevent uneven puffing.

   Time: PT5M

9. Bake Puff Pastry

   Transfer the sheet onto a parchment‑lined baking sheet and bake at 175 °C for 40 minutes, rotating halfway. If the top browns too quickly, cover with foil.

   Time: PT40M

   Temperature: 175°C

10. Cool the Pastry

    Remove from oven, let cool on a rack for 1 hour before handling.

    Time: PT1H

11. Make Pastry Cream (Crème Pâtissière)

    In a saucepan, combine 500 ml milk, 200 ml heavy cream, vanilla bean (seeds and pod), and half of the sugar (75 g). Heat until just below boiling, then remove pod. In a bowl, whisk 10 yolks with remaining 75 g sugar, rice starch, and a pinch of salt. Temper the yolk mixture by slowly pouring in the hot milk while whisking. Return to saucepan, cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (≈85 °C). Remove from heat.

    Time: PT15M

    Temperature: 85°C

12. Cool Pastry Cream

    Transfer the hot cream to a shallow container, cover with plastic wrap directly on the surface, and refrigerate until cold (about 2 hours).

    Time: PT2H

13. Prepare Mascarpone Chantilly

    Soften 2 gelatin sheets in 30 ml cold water for 5 minutes. In a mixing bowl, combine mascarpone, 200 ml heavy cream, and 200 g powdered sugar. Whip with a stand mixer on medium speed until soft peaks form. Gently melt the gelatin (no heat needed) and whisk it into the whipped mixture until fully incorporated.

    Time: PT10M

14. Make Butter Caramel

    In a clean saucepan, melt 200 g granulated sugar over medium‑high heat until it turns amber and reaches 190 °C (smoke point). Add 30 g butter, stir until melted, then carefully whisk in 100 ml heavy cream and the vanilla pod (optional). Continue cooking until the mixture reaches 108 °C (74 Brix). Remove from heat, stir in fleur de sel, and let cool to a pourable consistency.

    Time: PT10M

    Temperature: 108°C

15. Assemble Mille‑Feuille

    Trim the cooled puff pastry into three equal rectangles. Place the first layer on a serving board, brush lightly with caramel, spread a thin layer of pastry cream, then a layer of mascarpone chantilly. Repeat for the second and third layers, ending with a top layer brushed with caramel. Chill assembled mille‑feuille for 30 minutes to set.

    Time: PT20M

16. Finish and Garnish

    Using a sharp knife, trim the edges for a clean rectangle. Dust the top with powdered sugar, arrange fresh raspberries, and shave dark chocolate over the surface. Serve immediately or keep refrigerated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g