Chocolate Caramel Mille Feuille Recipes

LAROUSSE GASTRONOMIQUE'S CHOCOLATE MILLE FEUILLES

Steps:

• Mix together flour, salt, and 575g (1 ¼ lbs) of butter, then add milk and double cream. Roughly stir everything together and leave it to rest for four hours. While the dough is resting, incorporate the cocoa powder into the remaining butter.
• Roll out the dough into a square and keep it in a cool place. Place the cocoa powder butter in the middle of the dough, fold the ends of the dough over the butter so you cover it completely, and then roll the dough out again. Again, fold into three and leave to rest for 30 minutes. Repeat this process five more times, resting for 30 minutes between each.
• Now, roll out the pastry to a thickness of 3 mm/1/8", cut it into three strips, and leave to rest for 30 minutes. Trim the edges, place the strips on a baking tray, and then first bake in a 200°C/400°F oven for five minutes, then at 150°C/300°F for the following 1 hour and 10 minutes. Once baked, cool on a wire rack.
• For the chocolate pastry cream, first, beat the egg yolks with sugar until pale, and add the flour and cocoa, but do not stir. Then, pour everything over with boiling milk, stir, bring to a boil and cook for three minutes. Finally, pour the finished cream into a clean bowl and cover it with a plastic wrap.
• Once cooled, thickly layer the strips of pastry with the chocolate pastry cream and decorate the top with mint leaves and cocktail cherries.
• Serve the individual portions with chocolate sauce.

CHOCOLATE CARAMEL MILLE FEUILLE

Steps:

• First prepare chocolate pastry cream.
• Set out a large bowl of ice water and a smaller bowl.
• In a stainless steel pot, bring the milk to a boil.
• Whisk together the yolks, sugar and cornstarch in a mixing bowl.
• Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
• Continue adding milk, a little at a time, until fully incorporated.
• Boil the mixture, whisking constantly, for one to two minutes.
• Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
• Place the small bowl into the ice water bath.
• Stir frequently to keep the cream smooth.
• Cool to 140 degrees.
• Remove the cream from the ice bath and stir in the butter, in three or four additions.
• Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
• Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
• Place the pastry cream into a pastry bag fitted with a round tip.
• Cut the puff pastry into 15 rectangular pieces.
• Place them on a parchment-lined sheet pan.
• Turn convection oven to 375 degrees.
• Dust the tops of the pastry rectangles with granulated sugar.
• Bake for eight to ten minutes.
• Turn pan around and bake for another eight to ten minutes.
• Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
• Sift powdered sugar on the unbrowned side of the pastry.
• Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
• Watch carefully during this phase so pastry does not burn.
• Remove from the oven and cool to room temperature.
• Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
• Dust plates with cocoa powder and serve.