Recipe for Smoked Salmon Mille-Feuille with Fresh Herbs and Granny Smith Apples

Preparation of the puff pastry: roll out the puff pastry and cut out 3 pieces in your desired shape and size (here we chose 3 rectangles measuring 10 cm by 40 cm). Bake at 200°C for 15 minutes (preheated oven) between 2 baking sheets. Let cool.

Make the mousse: Whip the cream until stiff peaks form and add the stabilizer, which will give structure to the mousse (though it can still be made without it).

Add the shredded smoked salmon, the zest and juice of the lime, the cleaned and finely chopped herbs, and finally fold in the diced apple.

Napoleon Prepare the Napoleon: Trim the pastry so that the 3 layers are exactly the same size, and assemble the Napoleon by alternating layers of pastry and smoked salmon mousse.

Glaze Heat the liquid cream and the flour mixed in a bit of water, off the heat. Add the gelatin sheets previously softened in cold water and the basil leaves.

Blend everything for about 3 minutes to achieve a smooth texture. Cool the mixture to 28°C, then coat it over the puff pastry.

Use balsamic cream to create designs on a mille-feuille.

To finish, refrigerate and enjoy. Bon appétit!