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 zest

1. 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.

2. 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.

3. 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.

4. ROSE GERANIUM INFUSION

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

5. CHANTILLY CREAM

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

6. 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.

7. 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.

8. 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.

9. 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.