Chocolate Millefeuilles

The Chocolate Millefeuilles Recipe is a decadent and mouth-watering millefeuilles, filled with dark chocolate cream and decorated with white chocolate drizzles.

1 quantity pastry cream, see page 166, steps 1–5
2 tbsp brandy
1 lb 5oz (600g) all-butter puff pastry, storebought,
or see pages 174–175, steps 1–10
2oz (50g) dark chocolate, melted and cooled
1 1⁄2 cups heavy cream
1oz (30g) white chocolate, melted and cooled

1 Stir the brandy into the cream, cover with plastic wrap, and chill for 1 hour.

2 Preheat the oven to 400°F (200°C). Sprinkle a baking sheet with cold water. Roll out the pastry to a rectangle larger than the baking sheet. Transfer to the sheet, letting the edges overhang.

3 Press the dough down. Chill for 15 minutes. Prick all over with a fork. Cover with parchment paper, then set a wire rack on top. Bake for 15–20 minutes, until it just begins to brown.

4 Gripping the sheet and rack, invert the pastry, slide the baking sheet back under and continue baking for 10 minutes, until both sides are browned. Remove from the oven and slide the pastry onto a cutting board.

5 While still warm, trim the edges then cut lengthwise into 3 equal strips. Let cool.

6 Whip the heavy cream until stiff. Stir it into the pastry cream with two-thirds of the melted dark chocolate. Cover and chill.

7 Spread the remaining melted chocolate over one of the pastry strips to cover it. Let it set.

8 Put another pastry strip on a plate, spread with half the cream, top with the remaining strip, and spread with the rest of the cream. Cover with the chocolate-coated strip.

9 Put the white chocolate into one corner of a plastic bag. Twist the bag to enclose the chocolate and snip off the tip of the corner.

10 Pipe trails of chocolate over the millefeuilles. PREPARE AHEAD The dish can be made ahead and chilled for up to 6 hours.

Chocolate Millefeuilles
Chocolate Millefeuilles
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