Golden Chocolate Mille Feuille

Golden Chocolate Mille Feuille

I often dream in ingredients, recipes and flavours, and this Golden Chocolate Mille Feuille is just the kind of sweet thing to feature in my inner most sublime thoughts. It is one of those quintessential French patisserie treats that always takes me to a sugar filled heaven.    

Mille Feuille literally translates to a thousand leaves which refers to the many layers of flaky puff pastry, or pate feuitelle, the entrement is comprised of. Many different Mille Feuille variations exist but the usual and basic components revolve around a puff pastry that sandwiches different kinds of flavoured pastry creams… and that sometimes can also contain fresh fruits.

Golden Chocolate Mille FeuilleGolden Chocolate Mille FeuilleGolden Chocolate Mille Feuille

This Golden Chocolate Mille Feuille is decadently delicious. It contains three layers of a rich, flaky and buttery chocolate puff that encloses two types of pastry cream- a luscious and intense salted dark chocolate crème patissiere and a divine mocha crème patissiere. A little sprinkle of edible gold over the finished product then takes this Golden Chocolate Mille Feuille to god like heights.

Golden Chocolate Mille Feuille

The puff pastry is home-made from scratch and contains six letter folds… making it incredibly flaky. I used a basic recipe by Fanny Zanotti of Paris Pastry Club, with the addition of 50 g dutch processed cocoa powder, to make it a chocolate version.  I will refer you to Fanny’s recipe and visual instructions here.

Making puff pastry from scratch is a definite labour of love that requires an immense amount of time, elbow grease and to some extent pleasurable pain – but the end result really does reap a huge (and delicious) reward… it’s also a kind of fun, challenging, culinary task that I consider good for character building.

Golden Chocolate Mille Feuille Golden Chocolate Mille Feuille Golden Chocolate Mille Feuille

Store bought puff pastry can also be used but compared to the home-made stuff, there is no competition. Home-made puff pastry is phenomenal, and like me, you’ll be cursing yourself for not having made it from scratch before.

While this Golden Chocolate Mille Feuille is not difficult to make, all the little processes do need your undivided attention. The end result is truly worth the effort though – it is a divine, decadent and wonderfully delicious French treat.

 Golden Chocolate Mille Feuille Golden Chocolate Mille Feuille Golden Chocolate Mille Feuille

Golden Chocolate Mille Feuille
 
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
For the Chocolate Puff Pastry:
  • 350 g plain flour
  • 150 g water
  • 110 g butter, melted
  • 50 g dutch processed cocoa powder
  • 1 tsp salt
  • 310 g butter
  • 150 g plain flour
For the Mocha Crème Patissiere:
  • 260 ml milk
  • 50 ml espresso
  • 3 egg yolks
  • 100 g caster sugar
  • 20 g plain flour, sieved
  • 70 g milk chocolate, finely chopped
  • 160 ml thickened cream, whisked to stiff peaks
For the Salted Dark Chocolate Crème Patissiere:
  • 260 ml milk
  • 3 egg yolks
  • 100 g caster sugar
  • 20 g plain flour, sieved
  • 150 g dark chocolate, finely chopped
  • 160 ml thickened cream, whisked to soft peaks
  • 1 tsp smoked salt or fleur de sel
  • Golden leaf or gold spray for decoration (optional)
Instructions
For Chocolate Puff Pastry:
  1. Refer to visual instructions here
For Mocha Crème Patissiere:
  1. Bring milk and coffee to the boil in a medium saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl to combine, then whisk in flour. Add milk mixture, whisking continuously until smooth and then return to pan. Whisk over medium heat until thick and smooth (3 – 4 minutes), add chocolate, remove from heat and whisk to combine. Transfer to a bowl, cover closely with plastic wrap and refrigerate until chilled, then fold through whipped cream and transfer to a piping bag. Refrigerate until required.
For Salted Dark Chocolate Crème Patissiere:
  1. Bring milk to the boil in a medium saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl to combine, then whisk in flour. Add milk mixture, whisking continuously until smooth, and then return to pan. Whisk over medium heat until thick and smooth (3 – 4 minutes), add chocolate and salt, remove from heat and whisk to combine. Transfer to a bowl, cover closely with plastic wrap and refrigerate until chilled, then fold through whipped cream and transfer to a piping bag. Refrigerate until required.
For Assembly:
  1. Place a sheet of rolled puff pastry on a baking tray lined with baking paper. Pre-heat oven to 230 C (450 F). Sprinkle granulated sugar over the top of the puff pastry and place it in the oven. Reduce the heat to 190 C (375 F) and bake for 10 minutes. After 10 minutes, place a cooling rack on top of the puff pastry to stop it from rising too much. Bake for an additional 10 minutes with the cooling rack on top of the pastry.
  2. Remove the baking tray from the oven. Cover the puff pastry with a sheet of baking paper and flip over. Remove parchment from the top (the sugared side will be on the bottom and the plain flat side should be facing you). Place the baking tray back in the oven and bake for another 5 minutes. Remove from the oven and let the puff cool.
  3. Once cooled cut the pastry into desired size rectangles. Pipe salted dark chocolate crème patissiere on top of a rectangle and then sandwich with another layer of pastry. Pipe mocha crème patissiere on top of the second puff pastry rectangle and finally sandwich with a last puff pastry rectangle. Decorate with edible gold leaf or spray and serve immediately.

 Golden Chocolate Mille FeuilleGolden Chocolate Mille FeuilleGolden Chocolate Mille Feuille

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