Millefeuille bite with candied rhubarb and strained yogurt

Name: Millefeuille bite with candied rhubarb and strained yogurt
Ingredients: 95 g Fresh orange juice; 1 Orange zest; 55 g Red wine vinegar; 150 g Icing sugar; Red food coloring; 2 kg Forced rhubarb; 250 g Elderflower syrup; 16 g Vanilla flavoring; 1 kg Organic yogurt; Didess puff pastry; Ginger syrup; Icing sugar; Raspberries; Sosa crispy raspberry; Kalamansi crémeux

Crispy millefeuille with calamansi crémeux, candied rhubarb, strained yogurt and raspberry. Fresh, creamy and elegant.

Ingredients

95gFresh orange juice

1Orange zest

55gRed wine vinegar

150gIcing sugar

Red food coloring

2kgForced rhubarb

250gElderflower syrup

16gVanilla flavoring

1kgOrganic yogurt

Ginger syrup

Icing sugar

Didess puff pastry

Raspberries

Sosa crispy raspberry

Kalamansi crémeux

Preparation

Peel the rhubarb.
Make a syrup from the remaining ingredients.
Tint the syrup lightly with red food coloring.
Vacuum-seal 400 grams of rhubarb with 110 grams of syrup.
Cook sous-vide at 61°C for 15 minutes.
Immediately cool the rhubarb in ice water.

Place a large sieve over a bowl.
Line it with a damp cheesecloth and pour the yogurt on top.
Let the yogurt drain in the refrigerator for 24 hours.
Scoop the hangop out of the cheesecloth and season with powdered sugar and ginger syrup.
Divide the hangop into piping bags and store in the fridge.

Cut the candied rhubarb into neat, even wedges.
Carefully halve the feuilletée caramel so it doesn't break.
Pipe the calamansi crémeux onto one half.
Arrange the rhubarb wedges on top.
Pipe nice dollops of yogurt hangop onto the other half.
Arrange 2 to 3 raspberries in between.
Sprinkle with crispy raspberry pieces and powdered sugar.
Place the two halves on top of each other, with the rhubarb and calamansi crémeux on the bottom.