Fig-Blueberry Mille-Feuille

Steps

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1. 1
   Make the quick puff pastry (blitz pastry). Mix cold butter, flour, salt, and sugar for about 45 seconds until the mixture resembles coarse breadcrumbs with visible butter chunks.
   ▶ ≈0:12
2. 2
   Add water and mix until the dough just comes together without overmixing. Wrap in plastic film and refrigerate for 1 hour to rest before lamination.
   ▶ ≈0:27
3. 3
   On a floured surface, roll the dough into an 18-inch (45 cm) rectangle. Fold it into thirds and repeat this folding step 3 more times, using less flour with each fold.
   ▶ ≈0:47
4. 4
   Refrigerate for 30 minutes to rest. Perform the fifth and final turn, then wrap in plastic and chill for 1 hour or more before rolling into sheets.
   ▶ ≈1:02
5. 5
   Prepare the puff pastry sheets. Pre-bake for 10 minutes, cut into desired shape, cover with parchment and a baking tray, then return to the oven for 30 minutes more until golden brown.
   ▶ ≈1:31
6. 6
   Make the pastry cream (crème pâtissière). Heat milk with half the sugar in a saucepan. Simultaneously, gently beat egg yolks with the remaining sugar, vanilla, flour, and cornstarch.
   ▶ ≈1:51
7. 7
   Temper the egg yolk mixture by slowly whisking in half of the hot milk, then pour the mixture back into the saucepan. Bring to a boil and cook for 2 minutes, whisking constantly.
   ▶ ≈2:00
8. 8
   Remove from heat, add the softened gelatin, and spread the custard onto a frozen tray lined with plastic wrap to cool.
   ▶ ≈2:13
9. 9
   Prepare the fig-blueberry spread. Heat water and stir in the sugar and agar-agar mixture, bring to a boil. Add the figs, blueberry jam, and ruby port, blend everything together, and bring to a boil again.
   ▶ ≈2:43
10. 10
    Cook for 2 minutes, let the mixture cool completely in the refrigerator, then blend again until it becomes a silky spread.
    ▶ ≈2:58
11. 11
    Assemble the mille-feuille. Spread the chilled pastry cream over the first puff pastry disc, add the blueberry-fig spread, and scatter fresh blueberries on top.
    ▶ ≈3:12
12. 12
    Top with the second puff pastry disc, cutting it into 8 portions beforehand to make the finished cake easier to slice. Finish with more pastry cream and decorate with figs.
    ▶ ≈3:28