The mille-feuille with custard and chocolate chips is a refined and irresistible dessert, perfect for celebrating special occasions or indulging in a delicious treat.
Crunchy layers of puff pastry alternate with a velvety cream, enriched with dark chocolate chips that offer a pleasant contrast of flavors and textures.
An elegant dessert but easy to make, with simple ingredients that everyone can access.
It’s one of my favorite cakes, so much so that my husband and I chose it as our wedding cake. ❤️
Every time I prepare it, I relive that special day, with a smile and a bit of emotion.
You can use my homemade puff pastry if you want an even crisper result, or ready-made puff pastry if you’re short on time.
In either case, the result is guaranteed.
Discover here my tried and tested recipe, with all the steps explained step by step.
See you soon, Susy
Take a look also:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: French
- Energy 478.07 (Kcal)
- Carbohydrates 44.51 (g) of which sugars 17.75 (g)
- Proteins 11.10 (g)
- Fat 28.59 (g) of which saturated 5.72 (g)of which unsaturated 19.79 (g)
- Fibers 0.86 (g)
- Sodium 261.93 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Mille-feuille with Custard and Chocolate Chips
- 1 puff pastry (rectangular roll)
- 2 1/8 cups custard
- dark chocolate chips
- as needed vanilla icing sugar
- Baking Tray
- Knife
- Sieve
Preparing the Mille-feuille with Cream
Unroll the rectangular puff pastry and divide it into three equal rectangles.
Brush each rectangle with a little water and sprinkle with icing sugar.
Prick them with a fork, place them on a baking tray lined with parchment paper, and bake in a preheated static oven at 428°F for about 20 minutes, until golden.
Once cooked, remove them from the oven and let them cool completely.Meanwhile, prepare the custard following my recipe and let it cool.
Place the first puff pastry rectangle on a serving tray.
Spread a layer of custard and add the dark chocolate chips.
Place the second puff pastry rectangle on top, press lightly with your hand and spread more custard with additional chocolate chips.
Close with the third rectangle, making a slight pressure to compact.
Spread some custard on the edges of the mille-feuille, then cover them with cooked and crumbled puff pastry scraps.
Generously sprinkle the surface with icing sugar.
Let the cake rest in the refrigerator for at least an hour so it can firm up and be easier to cut.
💡Clever Idea from Susy
With the leftovers of puff pastry crumbs and custard, I prepared a super delicious crumbled cup.
A last-minute treat, perfect to avoid waste and enjoy an extra moment of sweetness!
Susy’s Tip
The mille-feuille keeps at most for a day, as it tends to lose its crispness over time.
I recommend preparing it a few hours before serving, so it will be perfect to cut and still crispy to the bite.
