REVERSE PUFF PASTRY
Pastry Tempera
130g water, 12g salt,
100g soft butter
3g white vinegar
310g flour T45

Kneaded Butter
340g kneading butter
135g T45 flour

Jasmine Cristalline
50g glucose
75g icing, 2g jasmine

JASMINE GEL
300g water
10g sifted jasmine
3g agar
20g sugar
5g vanilla paste
3g grated ginger
1 Tahitian vanilla pod

JASMINE YOGHURT
125ml milk
7g milk powder
75g plain yoghurt
15g jasmine powder, sifted

CHANTILLY CREAM
400g infused cream
40g powdered sugar
120g jasmine yoghurt

ORANGE BLOSSOM CREAM
Custard
170g cream
45g caster sugar
16g egg yolks
5g orange zest
5g lemon zest175g mascarpone
15.5g milk powder
1g xanthan
20g yuzu juice

Pastry cream
25g orange blossom flavouring
40g milk, 20g yolks
35g brown sugar
9g cream powder
½ grated Tahitian vanilla pod
24g gelatine mass

ROYAL ICING
30g egg whites
3.5g whole cracked voatsiperifery pepper
30g infused, egg whites
150g powdered sugar
4g yuzu juice
2g lemon juice
1 Madagascar vanilla pod

OPALINE SOBACHA
15g isomalt
15g sugar
90g icing
60g glucose
2g fleur de sel
5g cocoa butter
30g sobacha powder

MILK TUILE
Infusion
220g milk
8g geranium
200g milk
50g orange blossom water
60g rice flour
50g sugar
Rose powder, to taste

FINISHING
Candied yuzu cubes
Buddha's hand zest

REVERSE PUFF PASTRY
Mix batter ingredients with a hook on speed 1 until smooth. Mix room temperature butter with a flat beater on speed 1 until smooth. Rest overnight in a cool place, covered with clingfilm.
1a) Roll out the dough and fold into thirds, creating 3 layers.
1b) Repeat and fold into quarters, creating 4 layers.
Repeat 1a) twice.
Ensure each layer is 8mm thick. Make a small incision on the side of the dough to mark the number of layers. After each layer, place the dough in the refrigerator for 2h. Then, roll out to 3mm. Overlap 2 sheets and cut 4 x 12cm rectangles. Sprinkle with crystalline jasmine and caramelise for 3 mins at 160°C. Cut in half to obtain squares.

JASMINE GEL
Boil the water: Infuse the jasmine, vanilla and ginger for 3 mins. Strain. Add sugar, agar and vanilla paste, then boil again. Cool and blend.

JASMINE YOGHURT
Boil the milk and infuse the sieved jasmine for 3 mins. Pour over the milk powder, cool to below 52°C and add the yoghurt. Bake at 52°C for 7 hours.

ROSE GERANIUM INFUSION
Place all ingredients in a vacuum bag and leave to infuse for 24 hours.

CHANTILLY CREAM
Whip the cream with the powdered sugar until smooth. Add the yoghurt with a Maryse mixer. Set aside in a cool place.

ORANGE BLOSSOM CREAM
Prepare the custard and pastry cream separately. Custard: boil the cream. Blanch the yolks and sugar, make the custard at 84°C. Add the yuzu juice. Pour over the mascarpone, milk powder and xanthan mixture. Pastry cream: bring liquids to a boil, then whiten the yolks and sugar. Add vanilla and cream powder. Mix well, then pour the liquids over the mixture. Boil until thickened, 2 mins. Remove from heat and add gelatine. Pour the pastry cream over the custard. Blend with a Bamix for 3 mins, then strain through a fine sieve. Add finely chopped zest. Cool quickly.

ICING
Infuse egg whites with pepper for 24h. Sift powdered sugar. Blanch all the egg whites and sugar. Add lemon juice. Smooth finely with a round chablon. Shape as needed. Set aside in a container with calcium chloride.

OPALINE SOBACHA
Cook sugars at 170°C. Add the fleur de sel, cocoa butter and Sobacha. Mix and sieve. Cut out opaline with 5cm cookie cutter.

MILK TUILE
Add the powder mix to the liquids and bring to a boil. Cool. Blend and spread thinly. Sprinkle with rose. When mixture no longer sticks to the finger, peel off and shape into 5cm circles, or use fan-shaped moulds. Finish drying.

FINISHING & SERVING INSTRUCTIONS

Dot the bottom of the plate with icing. Place a square of puff pastry and pipe the cream around the edges. Add 3 cubes of candied yuzu and pipe jasmine gel in the centre. Repeat, placing the second square at an angle to the first. Finish with candied yuzu cubes. Pipe the chantilly cream in vertical strips to cover the millefeuille. Finish with the Buddha's hand zest. Cover the millefeuille from bottom to top, alternating sheets of milk tuile, royal icing and sobacha opaline.