Fruits of the forest zuppetta
and deconstructed millefeuille
For the puff pastry:
To make the puff pastry, start by making the dough. Sift and mix the flours. Dissolve the salt in the water and mix it all together to make a soft, elastic dough. Set aside to rest, covered with a cloth, in a cool place for at least 30 minutes. Meanwhile, start to make the pat. Remove the butter from the refrigerator, cut into cubes and blend in a food mixer with the remaining flour to make a smooth, lump-free mixture. Turn out onto a work surface and cut into a 1 cm thick square, flattening it with a rolling pin. Refrigerate for at least 30 minutes. Roll out the dough to make a 50 cm long rectangle. Place the pat in the centre and cover with the two longest edges of the dough until the ends meet. Start to roll out the pastry to make an even 25 cm wide rectangle. Fold the two shortest sides so that they meet in the centre of the longest sides and fold it like pages of a book, placing one side on top of the other. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the pastry, place it in front of you with the aperture to the right and repeat the folding and rolling. Wrap in plastic wrap again and refrigerate. Repeat the procedure another two times for a total of four folds. Refrigerate for at least an hour. Cut into little rectangles, sprinkle with confectioner’s sugar and bake at 200°C for about 20 minutes.
For the hazelnut cream:
To make the pastry cream, whip egg yolks with sugar and sieved cornstarch. In the meantime, warm the milk with the Bourbon vanilla bean. Stir the frothy mixture into the milk, cook until dense and velvety. Let cool and then stir in the hazelnut chocolate, melted over hot water.
For the fruits of the forest zuppetta:
Squash the fruit and cook in a small pan with water and Muscovado sugar. Bring to a boil, blend and pass through a strainer. Set aside.
Spoon the red fruit zuppetta on the bottom of a serving dish and arrange the fruit creatively in a circle. On the edge of the dish place the crispy puff pastry alternating with piped wisps of the hazelnut and whipped cream, with a few fresh mint leaves.