Cocoa millefeuille cube

by Cesare Murzilli

Cocoa croissant:

792 g milk
66 g fresh brewer's yeast
792 g brioche flour w 380 13.8 protein

Double-fermented poolish:

2250 g brioche flour w 380 13.8 protein
250 g cocoa
25 g malt
792 g cold milk
100 g citrus paste
495 g caster sugar
660 g softened butter
16.5 g fresh brewer's yeast
66 g salt
2.5 g vanilla bean paste

Apricot jelly filling:

210 g apricot puree
10 g passion fruit juice
10 g modified corn starch
20 g dextrose

Cocoa crumble:

150 g softened butter
150 g almond powder
150 g brown sugar
138 g shortcrust pastry flour
22.5 g cocoa powder
1.5 g salt

Apricots cooked at low temperature:

100% sous vide apricot halves,
1 kg of fruit
350 g syrup (1000 water and 400 g sugar)

Cocoa millefeuille cube

Weight of raw pastry for CV3 cube mould: 70 g

Cocoa croissant

Poolish

To make the poolish, dissolve the brewer's yeast in the milk and heat to 20°C, add the flour and mix by hand.

Leave to rise for 1 hour at 28°C or until the dough has doubled in size.

Dough

Double-fermented poolish

Place the milk, salt and sugar in the blast chiller at -20°C while the poolish is rising. place all the other ingredients, except the flour and cocoa, in the fridge.

When the poolish is ready, mix all the ingredients in the mixer using the dough hook. mix at speed 1 for the first 5 minutes then at speed 2 for 12/15 minutes.

The dough must not exceed a temperature of 24°C.

Divide into portions of 1750 g, shape into balls and leave to rise again at room temperature for about 40 minutes. spread the dough on a baking tray, cover with a food paper bag and place in the blast freezer for 10 minutes.

Leave overnight at +4°c.

The next day, enclose 500 g of butter and fold in 4 and then in 3. leave to rest for 3 to 4 hours at -10°C.

Place about 70 g of raw product in the moulds.

Leave to rise for 3 hours at 26°C, humidity 75%

Apricot jelly filling

Mix the sugar with the modified corn starch, pour this over the fruit puree and blend using an immersion blender.

Leave to rest in the fridge.

Use as filling in the cube.

Cocoa crumble

Mix all the ingredients together in a stand mixer using the flat ‘k’-beater. Break up the crumble on a baking tray with forosil64 and bake at 160°C for 15 minutes.

Apricots cooked at low temperature

Steam at 55°C for 50 minutes and immediately blast chill. Keep in the fridge until used.

The products used in this recipe

CV3

FOROSIL64