Violife Creamy Shallot and Porcini Mille-Feuille by @appetite.life

1h

11 servings

1

Violife creamy

🧅

2

Shallots

🍄

15 g

Dried porcini

🥐

1

Puff pastry

🌿

20 g

Chives

🍋

1 tbsp

Lemon juice

🫒

1 tbsp

Olive oil

🧂

Salt

🌸

Edible flowers

💧

Water

  1. Sauté

    Saute the shallots until caramelised.

  2. Add

    Add the dried porcini and enough water or stock to cover, then simmer until soft, then blend.

  3. Season

    Season to taste; if too thin to pipe, turn the heat back on low and reduce it down, keeping in mind it will firm up a little once cooled.

  4. Combine

    Combine half a tub of Violife Creamy with a small squeeze of lemon juice, a good pinch of salt and a glug of olive oil, then whisk vigorously until smooth.

  5. Blend

    Blend the other half of the tub of Violife Creamy with the chives, then pass the mix through a sieve.

  6. Pipe

    Taste each element together to see if you need to adjust the seasoning, then add each filling into separate piping bags.

  7. Unroll

    Unroll the puff pastry onto a tray, top with parchment paper and another tray.

  8. Put

    Put the pastry back in the fridge while the oven heats up, so it goes into the oven cold.

  9. Bake

    Bake at 200C for 15-20 minutes, or until golden.

  10. Cut

    Cut into shape while the pastry is still warm, using a serrated knife, into roughly 65mm x 20mm planks.

  11. Pipe

    Pipe the mille-feuille three layers high, adjusting the amount of shallot and porcini filling to your preference.

  12. Garnish

    Garnish with as many edible flowers as desired, and serve immediately.

Violife Creamy Shallot and Porcini Mille-Feuille by @appetite.life

1h

11 servings

1

Violife creamy

🧅

2

Shallots

🍄

15 g

Dried porcini

🥐

1

Puff pastry

🌿

20 g

Chives

🍋

1 tbsp

Lemon juice

🫒

1 tbsp

Olive oil

🧂

Salt

🌸

Edible flowers

💧

Water

Preparation Steps

  1. Step 1/12

    Saute the shallots until caramelised.

    🧅Shallots
    🍳Frying pan

  2. Step 2/12

    Add the dried porcini and enough water or stock to cover, then simmer until soft, then blend.

    🍄Dried porcini
    💧Water
    🍲Saucepan

  3. Step 3/12

    Season to taste; if too thin to pipe, turn the heat back on low and reduce it down, keeping in mind it will firm up a little once cooled.

    🧂Salt
    🍲Saucepan

  4. Step 4/12

    Combine half a tub of Violife Creamy with a small squeeze of lemon juice, a good pinch of salt and a glug of olive oil, then whisk vigorously until smooth.

    Violife Creamy
    🍋Lemon juice
    🧂Salt
    🫒Olive oil
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/12

    Blend the other half of the tub of Violife Creamy with the chives, then pass the mix through a sieve.

    Violife Creamy
    🌿Chives
    🧺Sieve

  6. Step 6/12

    Taste each element together to see if you need to adjust the seasoning, then add each filling into separate piping bags.

    🫙Piping bags

  7. Step 7/12

    Unroll the puff pastry onto a tray, top with parchment paper and another tray.

    🥐Puff pastry
    🍳Tray
    📜Parchment paper

  8. Step 8/12

    Put the pastry back in the fridge while the oven heats up, so it goes into the oven cold.

    🍳Tray

  9. Step 9/12

    Bake at 200C for 15-20 minutes, or until golden.

    🥐Puff pastry
    🍳Tray

  10. Step 10/12

    Cut into shape while the pastry is still warm, using a serrated knife, into roughly 65mm x 20mm planks.

    🥐Puff pastry
    🔪Serrated knife

  11. Step 11/12

    Pipe the mille-feuille three layers high, adjusting the amount of shallot and porcini filling to your preference.

    🥐Puff pastry
    🫙Piping bags

  12. Step 12/12

    Garnish with as many edible flowers as desired, and serve immediately.

    🌸Edible flowers

Composition

Ingredients

Types

Dairy Alternative, Vegetables, Mushrooms, Grains, Baked Goods, Herbs, Fruit, Oils, Spices, Garnish, Liquid

Ingredients

Violife creamy, Shallots, Dried porcini, Puff pastry, Chives, Lemon juice, Olive oil, Salt, Edible flowers, Water

Notes

Violife creamy (tub, plant-based cream cheese alternative), Shallots (medium), Puff pastry (one roll), Salt (to taste), Edible flowers (fresh or freeze-dried, for garnish), Water (or stock, enough to cover the shallots and porcini)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Low-Calorie, Nut-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

140 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 10g, Fat: 10g, Fiber: 1g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 160mg, Potassium: 90mg, Calcium: 20mg, Iron: 0.6mg

Vitamins

Vitamin B6: 0.1mg, Vitamin K: 8mcg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Whisk, Sieve, Piping bags, Tray, Parchment paper, Serrated knife, Saucepan, Frying pan

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Dinner Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@appetite.life

Origin

Cuisine

French, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Creamy, Crunchy, Silky

Flavors

Savory, Umami, Earthy, Tangy, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

components (shallot-porcini puree and Violife fillings) before assembly : 2-3 days (store each filling in an airtight container or covered piping bag,keep refrigerated at or below 5°C), assembled mille-feuille : same day, serve immediately (best eaten right after piping and garnishing to preserve pastry crispness,not suitable for freezing once assembled), unbaked or baked puff pastry sheets : up to 1 month (wrap tightly and freeze before filling,thaw and re-crisp in oven before use)