Recipe - Chocolate Mille Feuille, Pastry Cream and more

Posted by Dan Bennett on

What is not to love about a mille feuille? It has crisp, flaky, caramelised pastry with fresh fruit and cream. Simple, elegant and easy to prepare. Here is a recipe for a chocolate mille feuille which is delicate and indulgent.


Chocolate Mille Feuille

You will need:
Baking sheets, silicone paper, Piping bags, 10mm piping nozzle

Makes 8

If you are feeling adventurous you can make your own puff pastry but a good quality, all-butter bought pastry is fine.
Cut a 500g block of puff pastry in two and roll both pieces to rectangles with a 2mm thickness. Sprinkle a small amount of sugar on top of each. Dock each sheet of pastry all over with a fork to allow steam to escape when baking. Take a baking sheet lined with silicone paper, place the sheet of pastry on top then cover with more silicone paper and another baking sheet on top. Repeat this with the second sheet of pastry. Press down and bake at 180c for 12 minutes. Remove the top baking sheets and paper and allow the pastry to cook until a lovely caramelised brown colour and the pastry is cooked through on the bottom, about 10 minutes more. Move to a rack and cool. Using a long, serrated knife cut the pastry into 9.5cm x 4cm rectangles. Set aside. If doing this in advance the pastry can be stored in an airtight container.

Chocolate Pastry Cream

60g Egg Yolk (approx 3 yolks)
40g Caster Sugar
14g Cornflour
½ vanilla pod, seeds scraped
100g Double Cream
100g Full Fat Milk
45g Butter, cubed and at room temperature
90g Dark Chocolate (we used Taylor + Bennett 64% Madagascan)

Whisk the egg yolk, sugar and cornflour together in a large bowl. Heat the cream, milk and vanilla seeds until just boiling. Pour a third of the hot cream mix onto the egg mix and whisk well. Add the rest of the cream and mix again. Return to the pan over a medium-high heat and whisk continuously for at least a minute until the mixture thickens. Remove from the heat and leave for a minute to cool slightly. Strain the mix onto the chocolate and whisk together until completely amalgamated and then whisk in the cubes of butter one at a time until the pastry cream is thick, shiny and glossy. Cover with cling film and store in the fridge until needed

Whisk the cool pastry cream to loosen and place in a piping bag fitted with a 1mm round piping nozzle. Take four rectangles of pastry. Pipe two rows of five dots of pastry cream on three of the pastry slices and stack on top of eachother, finishing with the fourth slice on top. Serve immediately.

You could also alternate the pastry cream with soft fruit such as raspberries or blackberries. Or you could flavour the chocolate pastry cream by infusing the milk and cream before making the custard. You could try coffee, orange zest, mint, teas - anything you like.

A classic mille feuille is made using standard pastry cream. However, once you have mastered the basic recipe it is easy to make a few variations. Here are some recipes for you to try. Any combination of any of these creams and seasonal fruit will work well in a mille feuille.

Pastry Cream
60g Egg Yolk (approx 3 yolks)
40g Caster Sugar
14g Cornflour
1 vanilla pod, seeds scraped
100g Double Cream
100g Full Fat Milk
45g Butter, cubed and at room temperature

Follow the recipe above but simply omit the chocolate.

Diplomat Cream
A beautifully light extension of pastry cream
Make the Pastry Cream recipe above. Whisk 150g of whipping cream to medium peaks then refridgerate. Fold the cold cream into the pastry cream in two stages stopping as soon as they are incorporated. Use immediately

Mousseline Cream
A richer version of pastry cream.
Make the Pastry Cream recipe above. Whisk 50g of soft butter until very light. Whisk this into the pastry cream until incorporated.

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