Nougat Millefeuille in a Food Processor
restaurant 4-6 portions
schedule 25 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt400 g. of whipping cream
- task_alt150 g. of Jijona nougat
- task_alt50 g. of powdered sugar
- task_alt1 rectangular puff pastry sheet
- task_altPowdered sugar (for decoration)
- task_altRed currants (for decorating)
step by step recipe
- First, we roll out the puff pastry sheet and prick it with a fork.
- We place it on the baking tray on parchment paper and put another piece of paper and a baking tray on top to weigh it down and prevent it from rising.
- We bake at 200°C for 12 minutes. After that time, we remove the tray and baking paper from the top of the puff pastry and bake for about 3 more minutes or until we see it has lightly browned.
- We let it cool and cut the puff pastry into 18 rectangles of the same size. We reserve.
- Place the blades in the jug.
- We put 80 grams of liquid cream and the chopped Jijona nougat into the jug.
- We close and set it to speed 5 for 40 seconds. We remove.
- Replace the blades with the whisk accessory.
- We put the remaining liquid cream and powdered sugar into the jug. We close and set it to speed 4 for 1 minute and 30 seconds. It should be semi-whipped.
- We remove the whisk attachment and add the nougat mixture. We mix with the spatula until combined.
- We put the nougat mousse into a piping bag with a nozzle and form the millefeuille with layers of puff pastry and nougat mousse.
- We decorate with a little powdered sugar and some red currants. Enjoy!
Ingredients
- Accessories used: blades, whisk attachment, and spatula.
