Chocolate Raspberry Mille Feuilles. So easy to make! A melt in your mouth chocolate filling surrounds fresh raspberries between crispy layers of store bought puff pastry.
Ingredients
1 lb frozen puff pastry
3 cups fresh raspberries, aproximately
For the whipped chocolate filling
3 cups dark chocolate chips, 50% Cacao
2 1/2 cups whipping cream
4 tbsp rounded icing sugar, powdered sugar
1 tsp vanilla extract
For the chocolate ganache top
1 cup chocolate chips, 50% cacao
1/3 cup whipping cream
1 tbsp corn syrup
Instructions
To bake the pastry layers
Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheets. You may have to bake these one at a time depending on the size of your cookie sheet or oven.
Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold.
Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
Bake in a preheated 400 degree F oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling the layers of the mille feuilles.
To prepare the whipped chocolate filling
To a double boiler, add 3/4 cup of the whipping cream and 3 cups of the chocolate chips. Melt together slowly until smooth. You want this mixture to be just at the melting point, so don’t overheat it. If it feels too hot to the touch, transfer it to a glass bowl and stir occasionally until it reaches a lukewarm temperature.
To the bowl of an electric stand mixer, add the other 1 3/4 cups whipping cream, icing sugar and vanilla extract. Whip to firm peaks.
Fold the chocolate mixture gently into the whipped cream in about 3 portions. Fold only enough so that there are no white streaks in the mixture. The less you fold the lighter the chocolate filling will be. The chocolate mixture will have to be refrigerated for up to an hour before use. Fold it gently for a couple of turns every 20 minutes.
To construct the mille feuilles.
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