Mille-feuille "lace"

Meeting with the chef

First established under the name of La Taverne du Pélican, a monument to Dinan life in the XNUMXth century, which has now disappeared, the tavern gave way to the inn to settle not far from the Saint-Sauveur Basilica in an enchanting setting.
It is now in the hands of its new owner and Chef, Ludovic Hardy, that the Pelican proudly spreads its wings to gain height and surprise its customers on the plates.

During our report within his establishment, Ludovic had the delicacy to offer us to assist in the development of his Chestnut Lace Millefeuille, A treat for the taste buds ! And in his infinite kindness – I'm exaggerating but I love pastry – Ludovic passed on his knowledge to us, which we share with you.

Recipe for lacy chestnut mille-feuille 

• 120 g of almond powder
• 250 g powdered sugar
• 60 g de farine tamisée
• 125 g of melted butter
• 100g orange juice
• 100 g of gavottes
• 250 g of mascarpone
• 1/4 L of 35% cream
• 4 tablespoons chestnut puree

• Step 1: making the crepe lace tiles

To make this recipe for lace tiles, plan all the ingredients in advance.
Pour the flour, powdered sugar and ground almonds into a bowl. Mix with a whisk then add the orange juice and the melted butter until a homogeneous paste is obtained. Then incorporate the crumbled gavottes.

Place the dough on a baking sheet covered with a baking sheet. Spread in a thin layer and bake at 180°C for a few minutes. Take out of the oven at the time of coloring and cut into rectangles while it is still hot, then let cool so that the tiles harden.

• Step 2: whip the chestnut cream 

Pour the cream and mascarpone into the mixer. Mix until you obtain a smooth cream and add the chestnut puree. Put the cream in a pastry bag.
Assemble the chestnut mille-feuille by layering the tiles and chestnut cream.