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chocolate & cream mille feuille
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Chocolate & Cream Mille Feuille

Inspired by a traditional French dessert this Chocolate & Cream Mille Feuille is easy to make and exquisite to eat!
Course Dessert
Servings 10
Author Sarah Mir

Ingredients

Puff Pastry Layers

  • 450 g All Butter Puff Pastry Sheets (2 10*10 sheets)
  • 1 tbsp Milk (any fat content)
  • 1 tsp Sugar

Chocolate Pastry Cream

  • 3 egg yolks
  • ½ cup sugar
  • 2 tbsp cocoa powder
  • 1 ½ tbsp cornstarch
  • ⅛ tsp salt
  • ¾ cup whole milk
  • 2 tbsp semi sweet chocolate chips
  • ½ tsp vanilla extract

Whipped Cream

  • 1 cup whipping cream
  • 3 tbsp sugar
  • 4-5 drops hazelnut emulsion OR ½ tsp vanilla extract

Powdered Sugar & Raspberries

Instructions

Puff Pastry

  • Thaw puff pastry per package directions. Preheat the oven to 400 degrees
  • Line two baking sheets with parchment paper, unfurl each puff pastry sheet and place on a lined baking sheet
  • Brush with milk, scatter the sugar over and bake for 15-17 minutes until golden and slightly caramelized.
  • Trim the ends off the baked puff pastry and cut each sheet into a third with a sharp serrated knife. I like measuring, centimetres seems easier for precision's sake!
  • If you want to make individual portions then here is what I did:
    Cut each vertical third into 5 pieces of the same width, can adjust this according to your serving size. I had roughly 1.5 inch by 3 inch pieces. I found that my cut pieces were not identically sized so I made stacks of three that were more or less the same. This will give you 10 Mille Feuille stacks.

Chocolate Pastry Cream (Make while the Pastry is baking)

  • Heat the milk in a small saucepan
  • While the milk is heating whisk the cocoa, sugar, egg yolks, cornstarch, and salt together till well combined.
  • When the milk comes to a simmer then add a little milk into the egg mixture, whisk briskly then pour all of the thinned egg mixture back into the pot and cook for a few minutes, remembering to keep whisking, till you have a thick pastry cream
  • Add the 2 tbsp of semisweet chocolate chips and vanilla, mix until the chocolate is melted and then set aside in a bowl to cool. If the pastry cream is lumpy press it through a fine mesh sieve.

Whipped Cream

  • In a clean bowl whip your cream till soft peaks form when you lift the beaters from the cream
  • Gradually add the sugar, mixing until stiff peaks for. Mix in your extract of choice and keep cold.

Assembly Time!

  • Fit two piping bags with your large tip of choice, fill one with the pastry cream and one with the whipped cream. I used a simple round (Wilton #12) for pastry cream and a star (Wilton #21) for the whipped cream but use what's convenient. A ziploc bag with an even hole cut in the corners works too!
  • Pipe large even dots of chocolate pastry cream onto the bottom layer of puff, place the second layer on top, pipe even dots of the cream, follow with another layer of puff pastry. Sift some powdered sugar over and consider yourself fancy.

Notes

You can make this recipe a day ahead if needed. Also please do use an all butter puff pastry!