Millefeuille / Fig / Salted Caramel

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Ingredients for 10 portions
  • For the Mille-feuille
  • 2 packet Strudel dough sheets, à 120 g
  • 100 g Butter, liquid
  • 100 g Sugar
  • 1000 g QimiQ Tiramisu
  • 2 piece(s) Orange(s), Juice and zest
  • 15 piece(s) Figs
  • Powdered sugar
  • For the Salted Caramel
  • 125 g QimiQ Cream Base
  • 250 ml Whipping cream 36 % fat
  • 250 g Fine granulated sugar
  • 5 g Sea salt
  • 125 g Hay milk Butter
Method
1.

For the mille-feuille

1. Brush the strudel dough sheets with melted butter and sprinkle with sugar.

2. Stack 3 - 4 layers on top of each other. The top layer stays dry.

3. Cut into pieces.

4. Place between two silicone baking mats or baking paper and weigh down with a baking tray.

5. Bake in the oven at 175 °C for about 15 minutes until golden brown.

6. Allow to cool.

7. Whip the QimiQ Tiramisu to the desired volume.

8. Season with the juice and zest of an orange.

9. Cut the figs into nice pieces.

10. Stack figs, tiramisu cream and strudel pastry sheets in layers.

11. Sprinkle with powdered sugar.

2.

For the salted caramel sauce

1. Dissolve the sugar with a little water. Allow to caramelize slowly and evenly.

2. Deglaze with cream and cook until all the caramel is dissolved.

3. Add the QimiQ Cream Base, salt and butter.

4. Heat until the butter is completely emulsified.

Tip: Season with a little cold brew coffee and brandy.