Millefoglie alle creme di cioccolato e caffè con fragole, nocciole e chicchi di caffè

Inserire la farina a fontana su una base in legno, versare il sale al centro e metà dell’acqua. Mescolare con le dita per sciogliere il sale nell’acqua, cominciare ad amalgamare la farina, aggiungere poco alla volta la restante acqua, lavorare meno possibile per evitare di dargli elasticità, si dovrà ottenere un impasto di media consistenza, né troppo sodo, né troppo molle. Fondamentale è donargli la stessa consistenza del burro, per cui l’impasto va subito coperto con pellicola e messo a riposare in frigo per 25 minuti, e nello stesso momento il burro va tirato fuori dal frigo.

• Spolverizzare con pochissima farina il piano di lavoro, posizionare l’impasto ottenuto e col mattarello spianare il quadrato allungandolo partendo dal centro in avanti e sempre dal centro indietro, in una striscia di circa 1,5 cm di spessore.
• Ripiegare sul centro la terza parte del rettangolo più vicina a sè e premerla leggermente col mattarello.
• Piegare sopra l’altro terzo del rettangolo di pasta e di nuovo pressare lievemente su di esso con il mattarello.
• Otterremo di nuovo un rettangolo, fare un quarto di giro in modo che il dorso delle pieghe si trovino alla nostra sinistra.
• Stendere col mattarello una striscia rettangolare identica alla prima.
• Nello stesso modo di prima, piegare l’impasto in tre, pressando sempre lievemente con il mattarello.
• Siamo ora ai primi 2 giri.
• Coprire l’impasto con la pellicola e farlo riposare in frigorifero per 25 minuti.

• Trascorso questo tempo riprendere l’impasto e stenderlo a circa 1 cm di spessore.
• Procedere al 3° giro, avendo cura che il dorso delle pieghe si trovi sempre a sinistra.
• Procedere al 4° giro sempre allo stesso modo.
• Far riposare in frigorifero, sempre in pellicola, per 25 minuti.

• Trascorso questo tempo, stendere l’impasto questa volta a circa 8 mm. di spessore.
• Procedere al 5° giro e 6° giro, con le stesse precedenti modalità.
• Riporre in frigorifero per 25 minuti (io fino al mattino seguente).

Il riposo cadenzato in frigorifero serve per far perdere all’impasto elasticità, i giri per distribuire uniformemente il burro, per far si che l’impasto in cottura sviluppi un gran numero di sfoglie sovrapposte.

Togliere dal frigorifero e stendere l’impasto a 5 mm di spessore.

 

Il restante impasto si conserva in frigorifero per altri 2/3 giorni in pellicola e si stende e si taglia nelle forme desiderate per altre ricette.

 

764

Millefeuille with chocolate and coffee creams with strawberries, hazelnuts and coffee beans

Ingredients

for the dough

• 250 g of 00 flour
• 140 ml of water
• 5 g of fine salt

• • 250 g of centrifuged cream butter

• caster sugar to taste
• 150 g of chocolate custard
• 150 g of coffee custard
• chopped Piedmont hazelnuts to taste
• 6 Lucanian strawberries
• 6 coffee beans
• 5 Piedmont hazelnuts
• icing sugar to taste

Procedure for the dough
Place the flour on a wooden base, pour the salt in the center and half of the water. Mix with your fingers to dissolve the salt in the water, begin to mix the flour, add the remaining water little by little, work as little as possible to avoid giving it elasticity, you will have to obtain a medium consistency dough, neither too hard, nor too much soft. It is essential to give it the same consistency as butter, so the dough should be immediately covered with plastic wrap and left to rest in the fridge for 25 minutes, and at the same time the butter must be taken out of the fridge.
Now take two sheets of parchment paper, place the butter and cover it with the other sheet, let it rest for 20/25 minutes, the same time that the pastel will rest in the fridge.
After this time, lightly dust the wooden base, take the crayon from the refrigerator and flatten it with your hands, giving it the shape of a square about 2 cm thick, then work the butter with your hands, giving it a square shape.
Place the butter in the center of the pastel, making sure that 4 cm remain. from the edge.
Lift the 4 edges of the pastel and fold them over the butter, covering it perfectly. In this way the dough will be perfectly square.

The turns
This series of operations has the purpose of joining the dough with the butter by superimposing them on each other in thin layers.

• Sprinkle the work surface with very little flour, position the dough obtained and with a rolling pin smooth out the square by lengthening it starting from the center forward and always from the center back, in a strip of about 1.5 cm thick.
• Fold the third part of the rectangle closest to you on the center and press it slightly with a rolling pin.
• Fold over the other third of the rectangle of dough and again lightly press on it with a rolling pin.
• We will get a rectangle again, make a quarter turn so that the back of the folds are on our left.
• Roll out a rectangular strip identical to the first with a rolling pin.
• In the same way as before, fold the dough in three, always pressing lightly with a rolling pin.
• We are now in the first 2 laps.
• Cover the dough with plastic wrap and let it rest in the refrigerator for 25 minutes.

• After this time, take the dough and roll it out about 1 cm thick.
• Proceed on the 3rd round, making sure that the back of the folds is always on the left.
• Continue on the 4th round always in the same way.
• Leave to rest in the refrigerator, always on cling film, for 25 minutes.

The rest in the refrigerator is used to make the dough lose elasticity, the turns to distribute the butter evenly, to allow the dough to develop a large number of overlapping sheets.

Remove from the fridge and roll out the dough to 5 mm thick.
Cut strips of 9×18 cm, spread a layer of granulated sugar on each one and bake in a preheated oven at 220 ° until golden brown.

The remaining dough is kept in the refrigerator for another 2/3 days in foil and is spread and cut into the desired shapes for other recipes.

Composition of the Millefeuille
Wash, dry and cut the strawberries in half.
With this sequence, place a puff pastry rectangle on a plate, place the chocolate cream and hazelnut grains, another pasta rectangle, coffee cream and finish with the last pasta rectangle, sift it over it icing sugar and gently insert the strawberries, coffee beans and hazelnuts.

Enjoy your meal