By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Baker-Pastry chef

The mille-feuille from Yann Duytsche

Puff pastry dough with noisette butter

3000 g flour
840 g Roasted Butter 98 % fat
1000 g water
45 g white vinegar
75 g salt
2000 g Butter

Bourbon vanilla supreme

1000 g Cream 35% Fat
150 g sugar
6 g vanilla
240 g egg yolks
200 g Cream 35% Fat
15 g powdered gelatin, 200 BLOOM*

Montage and serving

Corman'products of the recipe