How to prepare chocolate millefeuille
Step 1
To prepare the chocolate cream, pour the milk into a saucepan and add the vanilla extract1.
Mix and bring to the boil.
step 2
Peel the egg yolks in a large bowl2.
step 3
Mix the egg yolks with a hand mixer3.
Step 4
Add the sugar4.
Step 5
Stir vigorously with a whisk to combine the sugar with the egg yolks5.
Step 6
Add the cornstarch6.
Step 7
Mix the cornstarch into the egg mixture to avoid clumping7.
Step 8
Add bitter cocoa powder8.
Step 9
Stir with a whisk to distribute the cocoa evenly9.
Step 10
Pour the mixture into the boiling milk10.
Step 11
Allow the cream to thicken over low heat without ever stopping stirring with the whisk11.
Step 12
When it first boils, remove the cream from the heat and add the chopped dark chocolate12.
Step 13
Stir quickly so that the heat of the cream melts the dark chocolate13.
Step 14
The chocolate cream is ready, smooth and velvety14.
Step 15
Put the chocolate cream in a bowl15.
Step 16
In case of contact, cover with transparent film to avoid crusting on the surface16. Allow it to cool to room temperature or, once cooled, place it in the refrigerator to speed up the process.
Step 17
Roll out the rectangular puff pastry and leave it on the baking paper17.
Step 18
Prick the entire surface of the puff pastry with the tines of a fork18.
Step 19
You can place the puff pastry directly on the baking tray and bake at 200 °C for 15-20 minutes19.
Step 20
Take the puff pastry out of the oven and it should have a nice golden color20.
Step 21
Trim the edges of the puff pastry with a serrated knife21.
Step 22
Cut a rectangle about 10 cm wide out of the puff pastry22.
Step 23
Place the cut out rectangle on the remaining puff pastry and cut out23.
Step 24
This gives you 3 equal parts24.
Step 25
Fill the chocolate cream into a piping bag with a smooth nozzle25.
Step 26
Make three dollops of chocolate cream on the serving plate to hold the dessert in place26.
Step 27
Carefully place the first layer of puff pastry on top and press it firmly so that it sticks to the tufts of cream27.
Step 28
Make lots of dollops of chocolate cream so that the entire surface of the dough is covered28.
Step 29
Place the second layer of puff pastry on top without crushing the tufts of cream too much29.
Step 30
Cover with cream30.
Step 31
Place the last layer31.
Step 32
Make the last layer also out of chocolate cream32.
Step 33
Lightly dust with powdered sugar and the chocolate millefeuille is ready33.
Step 34
Serve the chocolate millefeuille at the table34.
storage
The chocolate millefeuille should be eaten immediately after preparation to enjoy it crunchy, or at most the same day: in this case, put it in the fridge because the moisture of the cream will soften the puff pastry over time.
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