MILLE-FEUILLE WITH CREAM AND CHOCOLATE
The mille-feuille is a classic dessert from tradition, today I present to you the mille-feuille with cream and chocolate version, a wonderful delicacy perfect for birthdays, baptisms, etc… delicious layers of very flaky puff pastry alternated with luscious creams, impossible to resist.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mille-feuille with Cream and Chocolate
- 3 rolls puff pastry (Rectangular)
- to taste custard cream
- to taste Chocolate cream
- to taste sugar
- to taste powdered sugar
- 6 egg yolks
- 2 cups whole milk
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 pod vanilla (Alternatively lemon peel)
- 4 egg yolks
- 2 cups milk
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 pod vanilla
- 2 tablespoons unsweetened cocoa powder
- 1.8 oz dark chocolate
Preparation of Mille-feuille with Cream and Chocolate
Let’s see how to prepare the mille-feuille with cream and chocolate.
Unroll the pastry and transfer it with its parchment paper onto 3 rectangular baking sheets, prick the pastry with a fork, sprinkle with sugar, and bake in the preheated oven, cooking for about 25/30 minutes in static mode at 356°F. If you want the pastry to be more caramelized, leave it for a few more minutes. Remember, as I always say, to check the cooking because it can vary from oven to oven, and midway through, swap the baking sheets or bake one at a time. Meanwhile, prepare the creams for the recipe click here custard cream, chocolate cream. The creams need to cool before assembling the dessert otherwise the pastry will soften immediately.
Once the pastry and creams are ready and cold, we can assemble our dessert. If needed, trim the edges of the pastry with a knife for more precision. On a serving plate, place a teaspoon of cream and set the pastry on top, so it won’t move. Fill with custard cream, leaving 1 cm of the outer edge free because the cream will spread with the weight of the other layers. Place the second layer of pastry on top and fill with chocolate cream, again leaving the edge free. Now take the last pastry layer and place it on top of the chocolate cream, sprinkle generously with powdered sugar and your mille-feuille is ready to be served.
If it’s for a birthday, you can also decorate it with sugar decorations available in stores.
Enjoy the delicacy!!!
Notes
The mille-feuille, if there are leftovers, should be stored in the refrigerator in a closed container. On the day of preparation, it will maintain its flakiness. Naturally, the next day it might be less crunchy, but in my opinion, it’s even tastier because it has absorbed more flavors.
