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with Pristine Hulalà Classic and Pristine Hulalà Platinum

By Marco Battaglia

Professional pastry chef at the “Marlà” pastry shop in Milan


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Puff pastry
  • Biscuit flour (W 130) g 750
  • Panettone flour (W 320) g 500
  • Salt g 20
  • Malt g 20
  • Pristine Hulalà Classic g 300
  • Water g 200
  • White wine g 160
  • Butter sheet kg 1
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Chocolate cream
  • Milk g 250
  • Pristine Hulalà Classic g 50
  • Rice starch g 15
  • Sugar g 40
  • Egg yolks g 45
  • 70% cocoa chocolate g 100
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White chocolate and vanilla ganache
  • White chocolate g 180
  • Gelatin g 10
  • Water g 50
  • Pristine Hulalà Classic g 525
  • Vanilla pod 1
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  • Pristine Hulalà Platinum g 100
  • Short espresso coffee g 20


  1. Puff pastry
    Pour the biscuit flour, panettone flour, salt, malt, Hulalà Classic, water and wine into a bowl with a hook and mix. When the dough is ready, make a
    ball and leave in the fridge for at least two hours. When two hours have passed, roll out the dough into a square shape. Insert the butter sheet and make a single turn and a double turn, leave in the fridge for at least 12 hours, then make another single turn and double turn, then leave in the fridge for at least 3 hours. Then roll out the sheet to a thickness of 2 mm, make holes in the pastry and leave to rest for 12 hours at 4°C. Bake at 180°C for approximately 25 minutes.
  2. Chocolate cream
    Bring the milk and Hulalà Classic to the boil and pour into the rice starch, sugar and egg yolks. Put it back on the heat and cook to 82°C, add the pieces of chocolate and blend for 2 minutes with a hand blender.
  3. White chocolate and vanilla ganache
    Bring half the Hulalà Classic to the boil with the vanilla pulp, pour onto the white chocolate and blend using a hand blender, add the dissolved gelatin, and slowly pour in the rest of the cold vegetable cream. Stabilise at 4°C for at least 12 hours.
  4. Decoration
    Mix the Hulalà Platinum and the coffee and whip.
  5. Assembly
    Make 3 pieces of puff pastry 3.5 x 9 cm, alternate with strips of chocolate cream and white chocolate and vanilla ganache. Repeat the procedure a second time, and finally turn the millefeuilles by 45 degrees, placing puff pastry on the side and decorate with whipped coffee-infused Hulalà Platinum and chocolate-coated coffee beans.

Trivia and tips

The millefeuilles cake comes from France and dates back to the 1600s, to a recipe written by the famous chef François Pierre de la Varenne. It is also very common throughout Europe, although it goes by different names and the ingredients are tweaked, such as "Napoleon cake", or the Italian version, made also using sponge, known as "diplomat cake". It's a sweet that lends itself to being reinterpreted in many different ways in terms of its flavour and shape, just as in this recipe featuring a mix of contrasting flavours and an individual portion vertical shape, with Hulalà vegetable cream the undisputed star: in the puff pastry, giving it the right amount of crunchiness, in the filling, combined with the other ingredients to give it a unique flavour, and in the decoration, for the perfect hold.