Millefeuille hollandais

Sablé hollandais
Salted butter 150 g
Icing sugar 75 g
Eggs 20 g
Flour 225 g

Passion fruit guimauve
Sugar 450 g
Glucose 50 g
Water 75 g
Egg whites 120 g
Ravifruit passion fruit
pulp reduced at 50% 100 g
Gelatine leaves 20 g

Raspberry cream
Milk 70 g
Ravifruit raspberry pulp 180 g
Eggs 50 g
Sugar 40 g
Gelatine leaves 4 g
Whipped cream 150 g
Ravifruit Mecker raspberries SQ
Cornstarch 25 g

SQ : Sufficient Quantity

method
Sablé hollandais
Mix temperate butter with icing sugar. Add eggs and then flour. Beat with mixer’s leaf for 3 mn. Spread and cover with film.
Leave to harden in the fridge. With the cold dough, make rectangles of 10 cm long and 3 cm wide. Bake at 170°C/ 338°F,
using stainless steel rectangles. Leave to cool down before use.
Raspberry cream
Heat up milk, raspberry pulp and half of the sugar in a pan. Mix eggs with remaining sugar and cornstarch. Cook all these ingredients
in a pan (like a confectioner’s custard). Withdraw from fire and add melted gelatine. Leave to cool down between clingfilm and mix
withwhipped cream. Garnish on the sablé hollandais with mecker raspberries.
Passion fruit guimauve
Take 200 g of passion fruit pulp. Heat up slowly to reduce it to 100 g. Cook sugar, glucose and water at 130°C/266°F and pour
onto foaming egg whites. Mix. Add melted gelatine to the reduced passion fruit pulp (hot) and pour onto lukewarm meringue.
Leave to cool down. Make guimauve strips with a n°8 nozzle. Roll these strips on a sifted mix made of 50% icing sugar and 50% starch.
When the strips are cold, cut them to the length of the sablé hollandais (10 cm).