We completely agree: the inverted puff pastry Chef Álvarez has mastered lends itself to incredible depth of flavor and texture.
The flaky layers of puff pastry grow beautifully in the oven, are lightly caramelized, and the butter laminated into the dough really comes through.
Piped with two layers of vanilla-infused pastry cream, this mille-feuille is creamy, rich, and also delicate.
In this recipe, you will learn all the temperature, kneading, and laminating secrets to making a remarkable puff pastry.
Adapt it to all your pastries and create remarkable desserts with Daniel Álvarez’s guidance. Enroll now!
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Recommendations and rules:
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