Hey friend, today I’m bringing you a recipe that’s a real treat: the cream and chocolate millefeuille 😍. It’s an elegant yet very easy dessert to make, perfect for impressing guests or for indulging in a moment of pure indulgence. The millefeuille with pastry cream and dark chocolate cream is a timeless classic of Italian patisserie, and with the mascarpone chantilly, it becomes even more irresistible!
I’ll explain how to do it step by step: while you prepare the velvety pastry cream and dark chocolate cream, put a ready-made puff pastry roll in the oven. I recommend pricking it with a fork to prevent it from puffing up too much. Meanwhile, whip the mascarpone chantilly with fresh cream, mascarpone, vanilla, and powdered sugar: a sweet and fragrant cloud that will give the perfect final touch.
This homemade millefeuille is perfect for those looking for a simple, quick, and scenic dessert. It’s perfect for special occasions, birthdays, or even as a Sunday dessert.
If you’re looking for an easy cream millefeuille recipe, this is the right one! Chocolate millefeuille, mascarpone chantilly cream, crispy puff pastry: a dream mix.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- lemon zest
- 2 cups milk
- 4 egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 5 oz 55% dark chocolate
- 1/2 cup sugar
- 9 oz mascarpone
- 1 cup cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 puff pastry roll
- 2 tablespoons sugar
- food coloring
Tools
- 1 Mixer mixer
- 3 Piping Bags piping bags
- 1 Saucepan saucepan
Steps
Prepare the pastry cream: separate the egg whites from the yolks and beat the yolks with the sugar.
Add the cornstarch and blend well.
In a saucepan, heat the milk with the lemon zest, and when the milk is hot, remove the lemon and pour in the yolk cream.
Stir until the cream thickens. Let it cool covered with cling film in contact.
Prepare the chocolate cream: separate the egg whites from the yolks.
Beat the yolks with the sugar in a bowl and add the cornstarch with cocoa, mixing well until the mixture is smooth.
In a saucepan, heat the milk, and when it comes to a boil, pour in the mixture and stir well until thickened.
Chop the dark chocolate and add it to the hot chocolate cream, stirring until smooth and homogeneous. Let it cool covered with cling film in contact.
Meanwhile, unroll the puff pastry, prick it with a fork and sprinkle it with one or two tablespoons of sugar. Bake it in a fan oven at 350°F (180°C) for about 20 minutes until golden and crispy.
Level the edges of the puff pastry.
Cut the puff pastry into three equal parts and insert the creams into the piping bags.
Place the first pastry on a serving plate and fill with the chocolate cream.
Add the chocolate chips and cover with the second pastry layer.
Fill with the pastry cream and close with the last puff pastry layer.
Prepare the mascarpone chantilly by placing mascarpone, cream, powdered sugar, and vanilla extract in a bowl. Whip with an electric mixer.
Cover the cream and chocolate millefeuille with the mascarpone chantilly using a spatula or a piping bag.
Mix a small part of mascarpone chantilly with the food coloring and use it to write on the cake.
The cream and chocolate millefeuille is ready!
✨Tips
– Prepare the millefeuille a few hours before serving to allow it to set well.
– For a fruit version, fill only with pastry cream and add chopped strawberries or your preferred fruit between the layers.
– Store in the fridge for up to 2 days.
