Recipe for the Millefeuille, light Madagascar vanilla cream, pistachio Florentine, and vanilla ice cream.

For the pastry: Make a dough using a mixer, let it run for 10 minutes at speed 1. Divide into 1 pieces of 1.9 kg (for 1 kg of butter) and let rest for 8 hours. Bake at 200 °C for 10 minutes, then at 175 °C for 10 minutes.

Making the dough: In a mixing bowl fitted with a dough hook, combine the flour, salt, and softened butter, then mix on speed 1. Gradually add the water while mixing on speed 2. The dough should be homogeneous without being over-kneaded. Shape it into a ball and refrigerate for 1 hour.

Roll out the dough into a rectangle, place the slab of butter on top, then give it a double turn followed by a single turn before letting it rest in the refrigerator for 6 hours.

Then proceed with another double fold, followed by a single fold, and let it rest for 6 hours in the refrigerator. Roll out the dough to a thickness of 2.2 mm and cut out a circle measuring 18 cm long by 9 cm wide.

For the light Madagascar vanilla cream: In a saucepan, bring the milk and vanilla pods to a boil over medium heat. Let the mixture rest for 30 minutes. Combine the sugar, egg yolks, flour, and cream powder, then pour the boiling milk into the mixture, removing the pods for cooking. Place the saucepan over medium heat and bring to a boil, then remove the saucepan from the heat. Add the butter and the hot jelly, cool, then add the whipped cream, and set aside.

For the vanilla ice cream: Heat the milk, vanilla, and 50 g of sugar to 50 °C, add the powders, bring to a boil, then pour over the egg yolks, cook to 84 °C, cool down, and churn.

For the pistachio florentine: Combine all the ingredients in a saucepan without boiling, spread thinly between two sheets of parchment paper, then bake until golden. Cut into 1 cm squares.

For the caramel sauce: Cook all the ingredients (except the butter) until caramel colored, cool down, and mix in the softened butter at 30 °C. Set aside.

To finish For the assembly: Pipe the cream into each cavity of the pastry, place it in the center of the plate, top with a square of nut brittle, staggered on the cream points on the right side, then pour a little caramel sauce on the left side of the pastry, and finish by sprinkling some chopped pistachios over the top, serve the ice cream in a separate dish beside it.