Pâté Foix & Orange Mille-Feuille

Our Pâté Foix sandwiched with a bright orange fluid gel in between crispy mille-feuille layers, topped with pistachio nuts: an exciting savoury twist of a sweet classic!

Mille Feuille Layers

1 roll of mille-feuille dough

bake the mille-feuille dough according to the instructions in between two baking sheets, covering both sides of the dough with baking paper

let cool, cut into desired rectangular shapes

Orange Fluid Gel

140g fresh orange juice, from around 2 oranges 40g fructose
3.2g low-acyl gellan gum F
0.8g citric acid
0.8g salt
0.6g xanthan gum
100g water
mix fructose, gellan gum, citric acid, salt and xanthan with a whisk in a bowl

add water to a medium-sized pot and slowly whisk in the mixed dry ingredients

place pot over medium heat and heat to 95°C (bring liquid to a boil), remove from heat

whisk in fresh orange juice (important: not the other way around!)

transfer mix to flat bowl or tray and chill immediately
once the gel is fully set - it should be brittle and firm - transfer to blender to blend into fluid gel (start on low and use spatula to push fluid gel blocks further down)

transfer fluid gel into piping bottle or piping bag

Finish

1 jar Tastelab’s Pâté Foix
Put Pâté Foix in a piping bag

Pipe small dots of orange fluid gel and Pâté Foix on the mille-feuille rectangle in a chessboard pattern

Cover with another mille-feuille rectangle and repeat

Crushed pistachio nuts
garnish