Here is a concise summary of the provided transcript:
**Recipe:** Classic French Mille-feuille Pastry
**Video Overview:**
1. **Introduction** (0:00 - 0:30): Channel intro, recipe intro, and equipment preparation
2. **Dough Preparation** (0:30 - 4:00): Making detrempe (base dough) and preparing butter block
3. **Laminating** (4:00 - 6:30): Combining detrempe and butter, performing multiple turns
4. **Pastry Cream Preparation** (6:30 - 8:00): Making pastry cream while dough rests
5. **Syrup and Fondant Preparation** (8:00 - 9:30): Creating a sugar syrup and white fondant
6. **Assembly and Baking** (9:30 - 12:00): Assembling Mille-feuille, baking, and preparing for icing
7. **Icing and Decoration** (12:00 - 14:30): Melting fondant, icing the pastry, and creating parallel lines
8. **Final Touches** (14:30 - 17:02): Freezing, cutting, and serving; video conclusion and channel promotion.
Here are the key facts extracted from the text, numbered and in short sentences, excluding opinions:
**Equipment and Preparation**
1. A flour brush (or paintbrush) is needed for dusting.
2. Prepare equipment before starting, including a triangle of baking paper (12x32x38cm).
3. Two pieces of baking paper (30x40cm) and clingfilm are required.
4. Two baking trays (30x40cm) are needed to make five Mille-feuilles.
5. A bain-marie, peas (or chickpeas/beans), and a wide, deep pan are necessary.
**Detrempe (Dough) Preparation**
6. Detrempe ingredients: 10.58 oz Flour, 0.21 oz Salt, 5.29 oz Cold Water, 0.88 oz Melted Butter.
7. Water should be frozen for 15 minutes before starting.
8. The dough should rest in the fridge for 30 minutes after preparation.
**Butter Preparation**
9. 8.11 oz (230g) of Poitou-Charentes butter is needed, flattened into a rectangle.
**Laminating and Rolling**
10. The butter and detrempe should have the same consistency before laminating.
11. The detrempe should be rolled to the same width as the butter and twice its length.
12. Two simple turns are made initially, with the dough resting in the fridge for 30 minutes afterward.
**Pastry Cream Preparation**
13. Pastry cream ingredients: 26.45 oz Milk, 5.29 oz Sugar, 5.29 oz Eggs, 0.7 oz Flan Powder, 2.11 oz Flour, 2.64 oz Butter.
14. The milk and sugar are heated, with vanilla added.
15. The cream is cooked until it thickens, then cooled.
**Syrup and Fondant Preparation**
16. Syrup ingredients: 5.29 oz Sugar, 3.52 oz Water, cooked to 30º.
17. Fondant ingredients: 7.93 oz Sugar, 2.64 oz Water, cooked to 237.2 ºF (114ºC).
**Assembly and Baking**
18. The dough is rolled to 23.6 x 7.87 in (60x20cm) for the final turn.
19. The dough rests for 2 hours in the fridge before baking.
20. Baking temperature: 338ºF (170°C) for 15 minutes, then an additional 15-20 minutes with a weighted baking sheet.
**Mille-feuille Assembly and Icing**
21. Pastry cream is applied in two layers, with each layer smoothed.
22. Fondant is melted in a bain-marie to a temperature not exceeding 86ºF (30°C) before icing.
23. The fondant's consistency is adjusted with syrup before icing the Mille-feuille.
24. The iced Mille-feuille is frozen for 2 hours before cutting.
25. Cutting requires checking the pastry cream's consistency and using a toothed knife.