Mille Feuille

Cocoa brioche

1

Milk	160 g	6.5 %
Water	70 g	2.8 %
Yeast	30 g	1.2 %
Eggs	415 g	16.9 %
Flour	900 g	36.8 %
COCOA POWDER 22/24%	100 g	4.0 %
Salt	20 g	0.8 %
Sugar	150 g	6.1 %
Butter	600 g	24.5 %
Total	2445g	100%

Mix the milk, water, yeast, eggs, flour, cocoa, salt and sugar for 4 minutes at speed 1 then at 10 minutes at speed 2.

Add the butter and knead for 4 minutes at speed 2.

Divided into 600g breads.

Mould and leave to rise for 3 hours.

Bake at 160°C for 1 hour.

Cocoa syrup

2

Water	500 g	74.0 %
Sugar	175 g	25.9 %
COCOA POWDER 22/24%	To taste	0.0 %
Total	675g	100%

Bring to the boil.

Cream

3

Milk	500 g	24.8 %
Cream	500 g	24.8 %
Egg yolks	180 g	8.9 %
Sugar	180 g	8.9 %
Dark chocolate MADONG 70%	325 g	16.1 %
Dark chocolate JAMAYA 73%	325 g	16.1 %
Total	2010g	100%

Bring the cream and milk to the boil.

Prepare like a crème anglaise with egg yolks and sugar.

Divide into two equal halves.

Pour the first half on the MADONG® 70% couverture and the second half on the JAMAYA® 73% couverture.

Cocoa sorbet

4

Water	500 g	73.4 %
Sugar	100 g	14.6 %
COCOA POWDER 22/24%	64 g	9.3 %
Super neutrose	3 g	0.4 %
PURE COCOA PASTE JAMAICA	14 g	2.0 %
Total	681g	100%

Heat the water.

Add the sugar, cocoa and super neutrose and bring to the boil.

Pour over the cocoa paste.

Freeze.

Churn with the pacojet.

Pipe out sorbet tubes with a plain n°6 nozzle.

Chocolate crumble

5

Butter	315 g	26.4 %
Icing sugar	150 g	12.5 %
Caster sugar	150 g	12.5 %
Ground almonds	190 g	15.9 %
Flour	190 g	15.9 %
COCOA POWDER 22/24%	190 g	15.9 %
Salt	6 g	0.5 %
Total	1191g	100%

Soften the butter in the food processor.

Add the remaining ingredients.

Bake at 160°C for 7 minutes.

Opaline

6

Sugar	375 g	54.5 %
Glucose	125 g	18.1 %
PURE COCOA PASTE JAMAICA	125 g	18.1 %
Butter	62,5 g	9.0 %
Total	687g	100%

Make a pale caramel with the sugar and the glucose.

Add the pure paste and the butter.

Pour onto a Silpat® sheet and leave to cool.

Blend.