Larousse Gastronomiques Chocolate Mille Feuilles Recipes

LAROUSSE GASTRONOMIQUE'S CHOCOLATE MILLE FEUILLES

Larousse Gastronomique's Chocolate Mille Feuilles image

This recipe adapted from Larousse Gastronomique is for a chocolate mille feuilles. Here cocoa is used in both the pastry and the cream, while the top layer is decorated with mint leaves and cherries which are known to pair well with chocolate. An extra kick of chocolate comes from the chocolate sauce that it is served with.

Provided by TasteAtlas

Yield 12 servings

Number Of Ingredients 18

Ingredients

PUFF PASTRY
1.5 kg (3 ⅓ lbs) flour
2 tbsp fine salt
575g (1 ¼ lbs) butter
3 tbsp milk
400 ml (1 ⅔ cups) double cream
300g (2 ½ cups) cocoa powder
1.25 kg (2 ¾ lbs) butter
CREAM
750 ml (3 cups + 3 tbsp) milk
8 egg yolks
100g (1/2 cup) sugar
50g (3 tbsp) flour
150g (3/4 cup) cocoa powder
GARNISH
mint leaves
cocktail cherries
chocolate sauce

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.

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