ALMOND AND CHOCOLATE CREAM MILLEFEUILLE, a cake with puff pastry filled with custard covered with chocolate ganache, crispy and creamy.
The ALMOND AND CHOCOLATE CREAM MILLEFEUILLE is the perfect dessert when you want to impress with little effort but with a guaranteed ‘wow’ effect. It is crunchy, creamy, almond-scented and covered with a delicious layer of chocolate ganache that captivates from the first bite. I warn you: it disappears in an instant!
I call it the ‘smart millefeuille,’ because it’s made in a very short time thanks to the ready-made puff pastry, but the result seems bakery-quality. The almond custard is soft, velvety, and pairs perfectly with chocolate: an irresistible contrast between sweetness and character.
It’s a cake to keep in the repertoire for great occasions: Christmas, birthdays, dinners with friends or simply when you need some chocolate comfort. But the truth is, I also make it when there’s no excuse at all: just a coffee, a lazy afternoon, and the desire for homemade sweets.
Join me in the kitchen today for the almond and chocolate cream millefeuille.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 2 rolls puff pastry
- 7 oz chocolate
- 1/3 cup milk
- 2 tsp butter
- 1 cup milk
- 3 tbsp almond flour
- 3 tbsp sugar
- 1 egg yolk
Steps
Melt the chocolate with the milk and butter and set aside.
In a saucepan, mix the egg yolk with the sugar, almond flour, and gradually add the milk, always stirring with a hand whisk.
Move to the stove and continue to mix with the hand whisk until it thickens and set aside.
Cut the pastry to obtain 3 rectangles and bake in a preheated oven at 350°F for about 15 minutes, until golden.
Remove from oven and let cool, place a first rectangle on the serving plate and fill with the cream, cover with another layer of pastry, repeat, and finally cover with the chocolate ganache.
Decorate with almond flakes and store in the fridge until ready to serve.
Bon appétit
If you like the recipe click on the stars at the bottom of the article THANK YOU!
ALMOND AND CHOCOLATE CREAM MILLEFEUILLE
Blog Tip 🍫
For a perfect millefeuille, bake the puff pastry blind by poking it with a fork and covering it with parchment paper and a weight (like dry beans). This way it will stay crispy and flat, ready to be filled. And for the chocolate ganache, use good quality dark chocolate: it will make all the difference!
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ ALMOND AND CHOCOLATE CREAM MILLEFEUILLE
Can I prepare the almond and chocolate cream millefeuille in advance?
Yes, in fact I recommend it: in the fridge for a few hours, the flavors blend and the cream becomes even better.
How do I store it?
In the fridge, covered, for up to 2 days. I recommend taking it out 10 minutes before serving, so the cream returns to being soft and velvety.
Can I use another cream?
Sure! If you don’t like almonds, you can replace them with hazelnuts, pistachios, or flavor the custard with vanilla or lemon.
How do I make almond cream?
You can add a couple of tablespoons of almond flour or a bit of almond paste to the custard: you’ll get an incredible aroma without changing the recipe.
Can I use an air fryer for the pastry?
Yes! Cook the puff pastry rectangles for 8-10 minutes at 350°F: they become golden and very crispy.
