Hokey Pokey Mille-Feuille

Recipes & food styling Kenji Yoshitsuka / Food Photography Tony Nyberg

	INVERTED PUFF PASTRY
	DÉTREMPE (INNER DOUGH)
	200g plain flour
	60g unsalted butter, softened
	¾ teaspoon salt
	90ml cold water
	BEURRAGE (OUTER BUTTER DOUGH)
	180g unsalted butter
	50g plain flour
	HOKEY POKEY ICE CREAM
	HONEYCOMB
	75ml water
	150g glucose syrup
	62g honey
	412g caster sugar
	20g baking soda
	ICE CREAM BASE
	250ml milk
	750ml cream
	1 vanilla bean or 2 teaspoons vanilla bean extract
	10 egg yolks
	125g caster sugar
	TO ASSEMBLE
	½ batch crème pâtissière
	biscuit tuile decorations

1.	INVERTED PUFF PASTRY
2.	For the détrempe, mix the ingredients in a food processor, tip out onto a bench and knead lightly to bring together, wrap in plastic wrap and rest in the fridge for 30 minutes.
3.	For the beurrage, mix the ingredients in a food processor until smooth, form into a rectangle approx. 15cm x 20cm (about 1cm thick). Chill in the fridge for 30 minutes.
4.	Roll out the beurrage to 3mm thick. Roll the détrempe to a size that can be completely wrapped by the beurrage.
5.	Fold the beurrage over the détrempe like an envelope.
6.	Roll, performing five single turns (book folds also work), chilling for 30 minutes between every two turns. Chill overnight.
7.	The next day, heat the oven to 190°C.
8.	Line a baking tray or silicone mat with baking paper.
9.	Roll out the pastry to 3mm thickness.
10.	Cut into strips about 6cm x 18cm, then place on the prepared tray.
11.	Top with another layer of baking paper and then a second baking tray or silicone mat – this will prevent the pastry from rising excessively.
12.	Bake for 25-30 minutes until golden and evenly crisp.
13.	Allow to cool, then trim neatly into squares (you’ll need two layers per mille-feuille).
14.	HOKEY POKEY ICE CREAM
15.	Line a baking tray with baking paper.
16.	Put all the ingredients, except the baking soda, in a saucepan and heat until golden.
17.	Whisk in the baking soda and immediately pour onto a lined tray and leave to cool. Don’t move it while it’s cooling or it will deflate.
18.	When it’s cool, smash into small chunks.
19.	ICE CREAM BASE
20.	Put the milk, cream and vanilla in a saucepan, heat to a simmer then take off the heat and set aside for 15-20 minutes to infuse.
21.	In a bowl, whisk the yolks and sugar together until pale. Remove the vanilla bean from the hot milk mixture and slowly pour over the yolk mixture, whisking constantly to avoid scrambling.
22.	Return the mixture to the saucepan and cook over a medium heat, whisking vigorously, until it thickens and heats up to 82°C – the custard should coat the back of a spoon, and hold the line when you swipe through it with a finger.
23.	Chill for a minimum of 8 hours (or overnight) to stabilise the custard before churning in an ice-cream churner.
24.	Fold in the crushed hokey pokey before it sets firm.
25.	If you don’t have an ice-cream churner, pour the chilled base into a shallow baking dish and freeze for 30-45 minutes until the edges start to firm up.
26.	Using a stick blender (or fork or hand whisk), whisk vigorously to break up all the ice crystals. Return to the freezer.
27.	Repeat every 30 minutes for 3-4 hours until smooth and creamy then fold in the crushed hokey pokey.
28.	TO ASSEMBLE
29.	Put the crème pâtissière into a piping bag fitted with a 10-12mm tip.
30.	Place half of the puff pastry layers on a tray and pipe some crème pâtissière onto each.
31.	Top with the remaining pastry layers and add a quenelle or scoop of hokey pokey ice cream.
32.	You can scatter over a few hokey pokey shards and decorate with biscuit tuile shapes for extra texture, if desired.

Kenji Yoshitsuka

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