Ingredients
For the tpt (so much for so much)
- 15 g of water
- 15 g sugar
- 1 g of powdered egg white
For the caramel sauce
- 100 g caster sugar
- 50 g of anhydrous dextrose
- 120 g of 35% fat cream
- 1 g vanilla seeds
- 20 g butter
For the diplomat cream
- 3 g of animal gelatin
- 60 g caster sugar
- 50 g egg yolks
- 17 g cornstarch
- 200 g fresh whole milk
- 1 g vanilla seeds
- 1 g lemon zest
- 250 g of very cold 35% fat cream
For the obulato
- 20 g of melted hazelnut butter
- 20 g of tpt (same for equal)
- 5 g of nori seaweed powder
- 20 g of obulato (edible starch sheet)
For the lens
- 75 g glucose syrup
- 111 g of fondant
- 9 g of powdered nori seaweed
Preparation
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Prepare the TPT (tant pour tant): bring the water and sugar to a boil. Let cool. Add the powdered egg white and let sit overnight.
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Make a caramel with the sugar and anhydrous dextrose heated to 176°C. Boil the cream and add it to the mixture. Transfer to a bowl, add the vanilla and leave to stand for 5 minutes. Pass through a chinois, add the butter and emulsify. Set aside.
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Prepare the diplomat cream: hydrate the gelatin in water. Whisk the sugar with the egg yolks and the starch. Bring the milk to the boil with the vanilla and the zest. Pour the milk over the egg yolk mixture. Return everything to the saucepan and cook over low heat until the mixture thickens. Add the gelatin, pass the mixture through a chinois and leave to cool. Soften the pastry cream in a food processor. Whip the cream and mix it with the pastry cream.
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Prepare the obulato: put the TPT in a spray. Place a first layer of obulato on a baking sheet. Brush with a little brown butter. Sprinkle with nori seaweed powder, then finish with a little TPT. Repeat the operation until you have formed 4 layers of obulato. Bake for 9 min at 130 °C (gas mark 4-5), then bake these layers for 2 hours at 50 °C (gas mark 1).
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Prepare the crystalline: bring the glucose syrup and the fondant to 142 °C. Leave to cool on a baking sheet. Once the crystalline is cold, grind it until you obtain a fine powder. Add the nori seaweed and mix well.
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Arrange the dessert: draw a zigzag line of diplomat cream on each plate. Assemble the millefeuilles in this order: obulato/cream/crystalline/cream/obulato. Place each millefeuille on top of the line of cream. Warm up a little caramel and arrange it next to the millefeuille.
