French puff pastry (recipe by DF):
Beurrage: 500 g 82% fat butter
Détrempe: 1000 g W 220 P/L 0.45 flour; 1000 g 35% fat cream; 15 g salt. Flatten the butter over the centre third of the détrempe dough sheet, and fold the sides of the dough over the centre to close. Fold the two sides over the middle 5 times, or fold once five times, rolling the pastry and leaving it to rest for 60 minutes at +5 °C between one step and the next.
Crème pâtissière for vertical mille-feuille by DF: Bring 750 g 3.5% fat fresh milk to the boil together with 250 g 35% fat cream and 2 vanilla pods. Separately, beat 300 g egg yolks together with 250 g sugar, 50 g corn starch and 50 g W 180 flour, then mix into the hot milk and cream. Once the crème is cooked, add 16 g fish glue and 100 g mycryo. Pour into specific moulds and blast-chill to set.
Zabaglione for vertical mille-feuille by DF:
Cook 250 g Marsala, 250 g Fragolino Passito sweet wine, 350 g whole eggs, 150 g egg yolks, 500 g sugar and 50 g corn starch together at 85°C. Once cooked, add 20 g fish glue and 50 g mycryo. Pour into specific moulds and blast-chill to set.
Additional ingredients: 100 g soy noodles;
100 g caramelised sugar.
Procedure: Cut and bake rectangles of puff pastry, then caramelise them once baked. Cut the set crème pâtissière and zabaglione into rectangles slightly smaller than the puff pastry wafers, and arrange between the wafers in alternating vertical layers. Decorate with fried soy noodles and spun sugar.