Chocolate Millefeuille Recipes

CHOCOLATE MILLEFEUILLE

Steps:

• Before starting this Chocolate Millefeuille recipe, organised all the necessary ingredients for the reverse puff pastry. Reverse puff pastry is puff pastry with the butter on the outside. Unlike puff pastry, you won't find reverse puff pastry in stores. Give it a try, it is really worth the effort!
• For the reverse puff pastry: (make the day before) In a food mixer recipient, shape the flour into a fountain. If you don't have a stand mixer and want to make puff pastry from scratch, arrange the flour in the shape of a fountain on your workbench. Add the salt...
• ... and cold water.
• Using the dough hook, start kneading at low speed to incorporate the flour, then increase the speed...
• ... until a ball forms. If you are not using a mixer, gather the flour with your fingers by drawing it into the water, until all the flour is incorporated and you obtain a ball.
• Remove the dough from the bowl...
• ... and wrap in cling film.
• Refrigerate for at least 30 minutes. You can prepare the dough the day before and store in the fridge overnight.
• For the preparation of the butter: Shape the flour into a fountain. Place the butter in the centre. The butter should be at room temperature, cut into cubes.
• With your fingertips, rub the butter into the flour...
• ... until homogeneous. Shape the butter into a rectangle, with a thickness of 1 cm.
• Wrap in cling film and refrigerate for at least 30 minutes. You can prepare the butter the day before and store in the fridge overnight.
• For the turns: Place the butter block on a floured surface.
• Using a rolling pin, roll out the butter into a long strip.
• Roll out the dough into a rectangle, to the same width and half the length of the butter strip. Place the dough rectangle in the centre of the butter strip.
• Fold the top part over the dough...
• ... then the bottom part. The dough should be wrapped with butter.
• Roll out lengthwise, to a thickness of 1 cm.
• For the first double turn: Fold the top quarter of the dough over.
• Remove the flour excess with a flour brush or pastry brush. This is really important, as we don't want to add any extra flour to the dough.
• Fold the bottom quarter of the dough over.
• The ends should not meet in the centre. There should be a gap of approximately 2 cm.
• Fold the dough in half, from the gap in the centre.
• This operation is called a double turn (which equals two single turns). This folding method is also called "portefeuille" ("wallet turn").
• Wrap the dough block in cling film and refrigerate for at least 30 minutes.
• Place the dough on a floured surface, with the folds to the side.
• For the second double turn: Roll out lengthwise, to a thickness of 1 cm. Of course, you can use a laminator for this recipe.
• Fold the top quarter of the dough over.
• Fold the bottom quarter of the dough over.
• The ends should not meet in the centre. There should be a gap of approximately 2 cm.
• Fold the dough in half, from the gap in the centre. The second double turn is now complete. Inside-out puff pastry requires two double turns and one single turn.
• Wrap the dough block in cling film and refrigerate for at least 30 minutes.
• For the single turn: Place the dough on a floured surface, with the folds to the side.
• Roll out lengthwise, to a thickness of 1 cm.
• Fold the top third of the dough over...
• ... then fold the bottom third over. There should be three layers of pastry. Wrap the dough block in cling film and refrigerate for at least 30 minutes.
• The reverse puff pastry is now finished. The longer you store it in the fridge, the better the results. I strongly recommend making this pastry the day before. This dough is slightly more delicate than classic puff pastry, but it is totally achievable if you already master the puff pastry technique. Reverse puff pastry is also slightly quicker to prepare since it requires two double turns and 1 single turn. Puff pastry with butter on the outside is crispier and will melt in the mouth.
• For the chocolate crémeux (make the day before): Organise all the necessary ingredients.
• Pour the whipping cream and milk in the saucepan and heat until the temperature reaches 70 to 80°C (do not bring to a boil).
• In the meantime, pour the egg yolks and caster sugar in a mixing bowl.
• Blanch the ingredients using a whisk.
• When the milk and cream are warm, pour 1/3 over the blanched eggs and sugar.
• Combine well with a whisk.
• Return the saucepan to the stove, then add the mix into the saucepan...
• ... and combine with a spatula, stirring constantly while making 8-shaped motions at the bottom of the recipient.
• I recommend using a digital thermometer to monitor the temperature of the cream. Cook 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon). Ideally, the preparation should get to a temperature of 85°C.
• Take the pan away from the heat when the preparation reaches 79°C, since the preparation will continue to cook a little inside the pan.
• Transfer the preparation into a clean mixing bowl to stop the cooking.
• Add the dark chocolate pistoles...
• ... and combine well with a rubber spatula.
• Finish mixing with a Bamix hand blender...
• ... until smooth and homogeneous.
• Cover the surface of the cream with cling film. Store in the fridge overnight.
• Baking the inside-out puff pastry: Roll out the dough to a thickness of 3 mm, then cut a rectangle to the dimensions of the puff pastry baking tray. Gently arrange the dough rectangle in the bottom tray, without greasing it beforehand. Important: The puff pastry should be baked on the day you're going to serve the millefeuille. This will ensure optimal crispiness of the pastry.
• Slide both parts together to enclose the dough.
• Bake at 170°C (gas 3) for 30 minutes.
• This baking tray allows the flaky dough to rise during baking to a regular thickness that won't exceed 1 cm. The perforated pattern from the tray should now be printed on the pastry for an original effect.
• If you want a plain pastry with no effect, simply place a sheet of greaseproof on both sides of the pastry before baking.
• While the puff pastry is still hot, sprinkle the surface with a thin layer of icing sugar.
• Use a small sifter or a sieve...
• ... to create an even, regular layer. Return the tray to the oven and bake at 210-220°C (gas 7) for a few minutes to obtain a caramelized effect.
• This is what the pastry should look like. Make sure you caramelize the pastry at a high temperature to prevent overcooking the pastry. It will take only a few minutes to caramelize the sugar in a really hot oven.
• Divide the pastry crosswise into 5 strips. I recommend using a dough cutter with wheels to create identical strips.
• The point is not to cut the pastry with the wheels, but simply to mark the pastry. Since the caramel is still hot on the surface, the lines will print easily.
• Adjust the wheel cutter accordingly and slide it a couple of times on the surface of the pastry.
• Following the marks, cut the pastry with a serrated knife. Since the pastry is warm and the caramel still soft, the pastry should cut easily without breaking into pieces.
• Arrange the 5 pastry strips on a baking sheet lined with greaseproof paper...
• ... and set aside to cool.
• Assembling the millefeuille: Remove the chocolate crémeux from the fridge and remove the cling film. Transfer some chocolate crémeux...
• ... into a piping bag fitted with a plain nozzle (diameter 1 cm).
• Place a sheet of greaseproof paper on your worktop, then place one puff pastry strip on top (the caramelized side should be facing down). Choose the best looking one, as the bottom layer will end up on top once the millefeuille is assembled. Keep the second best looking for the last step of the assembly operation.
• Pipe thin laces of chocolate crémeux on the surface of the pastry...
• ... making sure to create tight rows. Once the whole pastry is covered with chocolate, we estimate there is about 100 grams of chocolate per layer.
• Cover with a second strip of pastry. The caramelised side should be facing down.
• Press gently on the biscuit so it sticks to the cream. Make sure you don't crush the elements.
• Repeat the previous steps and pipe tight rows of chocolate crémeux...
• ... over the whole surface of the puff pastry.
• Cover with a second strip of pastry, caramelized side facing down.
• Press gently on the biscuit so it sticks to the cream.
• Repeat the steps above until you have 4 layers of chocolate cream and 5 puff pastry rectangles. For the last strip of puff pastry, make sure the caramelised side if facing up.
• The millefeuille layers are now assembled. Give a quarter turn to the cake to display it in a vertical position for an original effect. The different layers should be visible on the surface. This presentation will also facilitate the cutting operation.
• Gently press on both sides of the millefeuille to get even and homogeneous layers. Trim both edges of the millefeuille for a neat result.
• Carefully transfer the millefeuille on a serving plate.
• For the chocolate decorations: To make the chocolate discs, temper some dark chocolate and spread on an acetate sheet. Cut small chocolate discs with a stainless steel plain piping nozzle (diameter 1 cm). You can also make chocolate rectangles by sliding the 5-wheel cutter on the chocolate. Set aside.
• For the finish: With the remaining chocolate crémeux, pipe small pointed dots into tight rows over the whole surface.
• You can use the same nozzle for this operation (plain Ø 1cm). Squeeze the piping bag to create a small dot, then make a sharp vertical movement to create the pointed end.
• The final result should look like this.
• Place a chocolate rectangle on both ends of the millefeuille. Cut them to the right dimensions beforehand. If you need to trim them a little, use a knife with a warm blade.
• Repeat the operation and stick a chocolate rectangle on the other end...
• ... and press gently so the chocolate sticks. It should stick easily to the chocolate crémeux.
• Using decorating tweezers, gently arrange a few chocolate discs...
• ... over chocolate cream pointed dots, in a random pattern.
• Finish by placing small pieces of gold leaf with decorating tongs...
• ... on top of a few chocolate cream pointed dots. Like the chocolate discs, arrange the gold leaf in a random manner.
• This chocolate millefeuille is the perfect dessert for chocolate lovers! We used the Ocoa dark chocolate with 70% cocoa, but obviously you can use any dark chocolate of your choice (Inaya, Saint-Domingue, Ghana...), with a slightly lower cocoa content if you wish. Although make sure you use dark chocolate for this recipe! Using milk or white chocolate would affect the consistency of the cream.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

CHOCOLATE MILLEFEUILLE RECIPE

Steps:

• Set the oven to Gas Mark 7 or 220°C.Unroll the pastry and trim off edgesCut pastry widthways into 3 pieces and place them on a baking sheetPrick the top of the pastry with a fork, so that it rises evenly, place another baking sheet on top, supporting it just above the pastry with metal cooking weights or potato cubes.Bake in top of the oven for 15-20 minutes, or until pastry is a lightgolden colourRemove top baking sheet, then take the bottom sheet out of the oven. Slide the pastry sheets on to a wire rack to cool.Meanwhile, make the ganaches:To make white chocolate ganache:Pour 4 tablespoons whipping cream into a pan and bring it to the boil and pour it over the white chocolate and stir until the chocolate melts, warming it gently if necessary.To make dark chocolate ganache:Pour the remaining cream into a pan and bring it to the boil; pour it over the plain chocolateStir until the chocolate dissolves and add the vanilla.Reserve a small amount of the mixture to spread on the top; keep this in a bowl at room temperature.Chill remaining ganache well.Make the rest:Whisk the chilled ganache until it's light and fluffy.Keep the best piece of pastry for the top and spread the raspberry jam over the other 2 pieces and spread the whipped ganache over them and arrange the raspberries on topStack the 2 layers on a serving plate.Re-warm the reserved dark ganache and the white chocolate ganache for the topping, if necessary, heating them gently so that they don't separateTransfer white chocolate ganache to the piping bag.Spread the dark chocolate ganache over the reserved piece of pastry and place it on top of the stacked piecesCut off the end of piping bag to give a small hole and pipe lines widthways across the top of the millefeuille.Use tip of a fine skewer to draw lines lengthways, in alternating directions, through the white lines to feather themKeep the millefeuille chilled until serving

STRAWBERRY & WHITE CHOCOLATE MILLEFEUILLE

Steps:

• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment.
• Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren't heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.
• To make the filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.
• When the pastry has cooled completely trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles - to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.
• To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon. Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
• Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps. Add a smear of filling across cut pastry edges to help the grated chocolate to stick. Grate chocolate on top. The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife. Mix the reserved strawberries and the small basil leaves to make a simple salad.
• To serve, carefully slice the millefeuille into 6 equal pieces. As you slice, hold the millefeuille together by placing a finger at either side of the blade. Place a piece of millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.