Chocolate mille-feuille

Chocolate mille-feuille

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Steve Brown

An extravaganza of chocolate puff pastry, coffee cream and chocolate ganache. For the ultimate dinner party dessert, serve with a scoop of chocolate sorbet on the side. Make all the component parts ahead of time and assemble at the last minute.

Ingredients

Quantity Ingredient
200g Chocolate puff pastry
200g Coffee and mascarpone cream
200g Chocolate ganache
100g Light caramel syrup, use butterscotch sauce variation

Method

  1. Preheat your oven to 180°C. Roll out the pastry to a thickness of 5 mm. Cut into 4 neat rectangles about 5 cm x 12 cm and bake for 10 minutes until the pastry has puffed up to a rich dark brown. Remove from the oven and transfer to wire racks to cool.
  2. Split each pastry rectangle into 3 layers at the natural seams. Lay the 4 bottoms out on your work surface. Pipe a layer of coffee cream and a layer of chocolate ganache onto each and carefully place the middle pastry layer on top. Pipe another layer of coffee cream and chocolate ganache onto the middle pastry layer and finish with the top layer of pastry.
  3. Carefully lift each mille-feuille onto a dessert plate. Spoon the butterscotch sauce around the plate and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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