Milato: two brothers from Toulouse reinvent the mille-feuille
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The Toulouse brothers Jérémy and Vincent Muller at the head of Gyou, a coffee shop located at 25 rue du Taur, have developed a unique recipe: the milato, a mille-feuille revisited in a tubular shape! A pastry that combines know-how through its flavors and fast good/slow-food through its practicality. The partners' goal is to open stores dedicated to this gourmet creation.
A recipe imagined by two passionate brothers
The Muller brothers opened Gyou By Wabi Sabi3 years ago now. Passionate about travel, this address is an opportunity for them to share the different techniques and know-how that they have learned through the destinations they have visited. Jérémy worked in Australia, South Korea and Japan while Vincent was a pastry chef in Ireland.
But for the challenge they set themselves later, the two partners returned to their roots: France. To do this, they decided to revisit one of the French people's favorite pastries, the mille-feuille. “It took us 8 months to develop the recipe, it required a lot of thought and design,” they explain.
A development that began with the shape. The goal was to make the pastry easier to eat. “We have Lebanese origins, there is a cake called atayef that has a tubular shape. We found it practical so we did the same for our mille-feuilles.”
The partners are indeed fans of slow-food, fast-good, meaning that they design recipes that are practical to consume and affordable but made with local ingredients, from short supply chains and of quality.
A multitude of flavors: matcha, raspberry, pistachio…
The Milato is made with two tubes of crispy puff pastry, a caramel insert and pastry cream.
“For the cream, it has the particularity of being whipped with mascarpone. You might think that it would weigh it down, but it’s quite the opposite. Our recipe is made with 20% less sugar, we wanted it to be as light as possible”.
Less sugar but more flavors! Indeed, the mille-feuille comes in different flavors, each more delicious than the last: orange blossom pistachio, chocolate tonka bean, raspberry, matcha praline, lemon hibiscus… “We made more than twenty different variations, it allowed us to see what worked best.”
Jérémy and Vincent aim to open points of sale dedicated to Milato. “Our goal is to raise funds to be able to open a boutique in Toulouse but also in other large cities.”
To achieve this goal, a crowdfunding campaign is underway on Ulule. In return to donations and depending on their amount, Jérémy and Vincent Muller offer gift cards, boxes and also private pastry classes! 125 contributions have already been made and more than 8,000 euros have been collected.
Revolutionizing traditional pastry with creativity and determination is the two brothers' goal. Ultimately, they hope to be able to delight the taste buds of as many people as possible with the “hit of the year”!
