inthekitchen
Mille Feuille
Soy caramel adds an umami-rich
edge to this delicate dessert.
Find the macerated strawberries
and strawberry gelee recipes on
ciaowinnipeg.com.
INGREDIENTS
Phyllo Crisp
5 phyllo sheets
1/2 cup unsalted butter, melted
4 Tbsp icing sugar
Chocolate Mousse
1 egg yolk
1/4 cup sugar
1/2 cup whipping cream
1/2 cup chocolate, milk or dark
Dark Soy Caramel
1 cup sugar
1/4 cup water
1/2 cup corn syrup
1/4 cup whipping cream
1/4 cup unsalted butter
3 Tbsp soy sauce
Mille Feuille
12-18 phyllo crisps
4 Tbsp chocolate
mousse
2 Tbsp macerated
strawberries
strawberry gelee cubes
1 Tbsp dark soy caramel
2 Tbsp whipped cream
METHOD
Phyllo Crisp
1. Layer one sheet of phyllo
on a clean counter and gently
brush with melted butter.
2. Dust just over 1 Tbsp of icing
sugar over the sheet and layer
a fresh sheet on top, lightly
pressing to adhere to bottom
sheet.
3. Repeat process until all
sheets are layered.
4. Using a ring cutter, cut
phyllo stack into circles.
5. Place pieces on a parchment
lined sheet. Cover with another
sheet of parchment, then place
a heavy sheet pan on top to
press while baking.
6. Bake at 340°F for 10-15
minutes until deeply golden.
7. Remove from oven. Cool with
sheet pan on top to ensure they
don’t separate.
Chocolate Mousse
1. Combine egg yolk and sugar,
whisking until pale yellow.
2. Heat 1/4 cup cream until
warm.
3. Slowly whisk cream
into egg mixture to
ensure it doesn’t
curdle.
4. Place back
in pot.
Whisk
over low
heat until slightly
thickened, making sure not
to boil.
5. Once thickened, remove from
heat and add chocolate, whisk
until smooth and combined,
then let cool.
6. Whisk 1/4 cup whipping
cream until stiff peaks form.
7. Once chocolate has cooled,
gently add it to the whipped
cream and combine.
8. Refrigerate for at least 3 hours.
Dark Soy Caramel
1. In a heavy bottom pot, combine
sugar, water and corn syrup.
2. Cook over medium heat for
15-20 mins until dark amber in
colour.
3. Remove pot from heat and
slowly whisk in whipping cream,
butter and soy sauce.
4. Whisk until very smooth. If
there are undissolved crystals,
return to low heat and whisk
until smooth.
5. Refrigerate until chilled.
Mille Feuille
1. Lay out 3 phyllo crisps. Using a
piping bag, squeeze small dollops
of chocolate mousse and whipped
cream, placing desired amount of
strawberry gelee cubes between.
2. Place macerated strawberries
on top of decorated crisps.
3. Once assembled, stack each
crisp on top of each other.
4. Lightly drizzle caramel on top.
Yield 1 mille feuille
ciao! / oct/nov / two thousand nineteen
15