By using formic acid which was extracted from ants, Rindō was able to astringate the rich and mellow sweet flavors of the mille-feuille. From the confit of shiitake mushrooms to the duxelles which is made of button mushrooms, shallots, garlic, butter, stock, crushed chestnuts and formic acid. It is garnished with a dark colored sauce and sliced black truffles. And when combined with Eishi Tsukasa's White Armor Plate: Sauce Chevreuil it can take the consumer to The Gourmet Eden!
- Pie Crust
- Pie Dough
- Shiitake Mushroom Confit (Sliced)
- Olive Oil
- Duxelles (Mushroom Paste)
- Button Mushrooms (Champignons) (Sautéed)
- Shallots (Eschalots) (Sautéed)
- Garlic (Sautéed)
- Crushed Chestnut
- Formic Acid
- Ant Extract
- Black Truffle Slices
- The mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), vanilla slice or custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière) The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed. As Rindō demonstrates, there are savory versions of mille-feuille as well.
- Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.
- Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.