Chocolate millefeuille: the recipe for a puff pastry cake and chocolate cream – Tale Of Travels

He Chocolate Millefeuille it’s a variant even more gourmet than the classic millefeuille with custard, a timeless dessert typical of French pastry, but now widespread throughout the world. It consists of three layers of puff pastry interspersed with a soft pastry cream enriched with bitter cocoa powder and dark chocolate, for a truly irresistible end result. Its goodness lies precisely in the contrast of textures between the crispy layers of the puff pastry base and the enveloping filling. Easy, but both spectacular and elegant, it is a perfect dessert for great occasionsparty and birthday menus.

The chocolate millefeuille is very simple and quick to prepare: pierce the puff pastry and bake for about 20 minutes until it is nicely colored and crispy; it is divided into three equal rectangles and is ready to be filled with chocolate cream, made with egg yolks, sugar, vanilla milk, corn starch, cocoa powder and dark chocolate which, added to the hot cream, will melt perfectly. If you wish, you can garnish the surface with Red fruitsi, sprigs of whipped cream or a pinch of icing sugar, as in our recipe.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the ricotta millefeuille and the mascarpone and amaretti millefeuille.

How to prepare the chocolate millefeuille

To prepare the chocolate cream, pour the milk into a saucepan and add the vanilla extract 1.

Stir and bring to a boil.

Peel the egg yolks into a large bowl 2.

Work the egg yolks with a hand whisk 3.

Add the sugar 4.

Stir vigorously with a whisk to mix the sugar with the egg yolks 5.

Mix cornstarch 6.

Mix the cornstarch with the egg mixture to prevent lumps from forming seven.

Mix unsweetened cocoa powder 8.

Stir with a whisk to evenly distribute the cocoa 9.

Pour the mixture into the boiling milk ten.

Let the cream thicken over low heat without ever stopping to whisk 11.

When it boils for the first time, remove the cream from the heat and add the chopped dark chocolate 12.

Stir quickly so that the heat of the cream melts the dark chocolate 13.

The chocolate cream is ready, creamy and velvety 14.

Transfer the chocolate cream to a bowl 15.

Cover with the transparent film in contact to avoid the formation of a crust on the surface 16. Let it cool to room temperature or, once cooled, place it in the fridge to speed up the process.

Unroll the rectangular puff pastry, leaving it on its parchment paper 17.

Prick the entire surface of the puff pastry with the tines of a fork 18.

You can transfer the puff pastry directly into the mold and bake at 200°C for 15-20 minutes 19.

Remove the puff pastry which should have a nice golden color 20.

Trim the edges of the puff pastry with a serrated knife 21.

Cut a rectangle of puff pastry about 10 cm wide 22.

Layer the rectangle you cut out on the rest of the puff pastry and cut 23.

You get 3 equal parts 24.

Transfer the chocolate cream to a piping bag with a smooth spout 25.

Make three tufts of chocolate cream on the serving plate to keep the dessert still 26.

Gently lay out the first layer of puff pastry, pressing to make it adhere to the strands of cream 27.

Make many tufts of chocolate cream so as to cover the entire surface of the dough 28.

Place the second layer of puff pastry without crushing the cream tufts too much 29.

Cover with cream 30.

Fix the last layer 31.

Also make the last layer of chocolate cream 32.

A light dusting of icing sugar and the chocolate millefeuille is ready 33.

Serving the chocolate millefeuille on the table 34.

storage

The chocolate millefeuille must be eaten just doneto taste it crispy, or at most during the day: in this case, place it in the refrigerator because the humidity of the cream will tend to soften the puff pastry over time.