Mille Feuille with Truffle Mousse from Maison Gayda

Mille Feuille with Truffle Mousse from Maison Gayda

Chef Pascal Ledroit’s speciality dessert will delight your guests

Chef Pascal Ledroit creates classy gourmet dishes in the upper floor Maison Gayda restaurant at the Domaine Gayda winery south of Carcassonne, using local and organic produce grown in the same soils as the Gayda wines that are served with the food. Here he shares one of his speciality dessert recipes, Mille Feuille with Truffle Mousse, for you to recreate at home.

Ingredients, serves 4

For the truffle mousse:
200 g coarsely minced caramelized hazelnut (praline base)
750 ml whisked cream (to the same consistency as mascarpone)
100 g powdered sugar
6 sheets of gelatine
40 g chopped black truffle

For the mille feuille:
50 g mascarpone softened with cream (avoid the liquid)
50 g glucose
50 g powdered sugar
50 g flour
50 g melted butter
20 g chopped black truffle


To make the truffle mousse:
Soften the gelatine in cold water, then melt it at a very low heat and allow to cool. Mix the sugar and minced hazelnuts into the cream which has been whisked to the same consistency as mascarpone, add the cooled melted gelatine and finally add the chopped truffle. Whisk the mixture together and then reserve it in the fridge to cool in a piping bag.

To make the mille feuille:
First soften the glucose over low heat (do not boil). In the meantime, gently whisk the mascarpone and cream together into a soft creamy consistency. Then add and mix in thoroughly the glucose, powdered sugar, melted butter, flour and truffles with a spatula. Reserve the mixture in the fridge for a good hour.

Preheat oven to 160 ° C. Then, using a spoon, spread the mixture into 12 regular rectangular shapes onto a non-stick baking tray.

Put into the oven for about 6 minutes, or until the “leaves” turn a beautiful amber colour. Remove from the oven and allow to cool.


For each serving use three sheets of leaves, piping the truffle cream mixture between each leaf. Enjoy!

2009, image and recipe copyright Pascal Ledroit of Maison Gayda restaurant at Domaine Gayda

For more information or restaurant reservations
Contact Domaine Gayda on:
+33 (0)4 68 20 65 87

Or visit the Maison Gayda Restaurant website

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