Crimson Red and Matcha Mille-Feuille

Part 1: Phyllo Dough Strips

Ingredients
1kg Phyllo Dough
Approx. 250g- Confectioner’s Sugar
Method
Begin my lining a sheet tray with a silpat (lightly greased)
Place one sheet of phyllo dough onto tray. Dust generously with confectioner’s sugar.
Place one sheet of phyllo over the top of the 1st layer.
Repeat step 2-3 once more to create 3 layers.
Cut into 9cm x 3cm strips.
Place a parchment paper over the top and a light tray.
Bake at 165°C/329°F until golden brown.
Cool down completely.
Refer to assembly for further instructions.
Part 2: Crimson Red Pastry Cream

Ingredients
1500g Milk
300g Granulated Sugar
240g Egg Yolks
140g Cornstarch
70g deZaan Crimson Red cocoa powder

Method
Combine sugar, egg yolk, cornstarch & cocoa powder into a smooth paste. Reserve.
Bring milk to a simmer.
Take milk off heat & gradually stream hot milk over mixture (step 1) while mixing thoroughly.
Return to heat & cook until thickened.
Remove from heat & transfer to a heat proof container. Cool down to 4°C/39°F.
For a smooth silk finish, blend in a food processor & reserve in refrigerator until ready to use.
Refer to assembly for further instructions.

Part 3: Matcha Pastry Cream

Ingredients
1000g Milk
200g Granulated Sugar
240g Egg Yolks
100g Cornstarch
30g Matcha (Japanese Matcha)

Method
Combine sugar, egg yolk, cornstarch & matcha into a smooth paste. Reserve.
Bring milk to a simmer.
Take milk off heat & gradually stream hot milk over mixture (step 1) while mixing thoroughly.
Return to heat & cook until thickened.
Remove from heat & transfer to a heat proof container. Cool down to 4°C/ 39°F.
For a smooth silk finish, blend in a food processor & reserve in refrigerator until ready to use.
Refer to assembly for further instructions.

Part 4: Assembly

Method
Once all components are made, start by piping a small amount of pastry cream at the center of chosen plate.
Place a layer of phyllo over the pastry cream, gently pushing down to hold it in place.
Pipe 3 strips of pastry creams, alternating between matcha & cocoa.
Place a layer of phyllo over the top.
Repeat step 3-4, two more times.
Finish with a final layer of phyllo.
Dust with deZaan crimson red cocoa powder & matcha powder covering the top layer of phyllo.