Mille feuilles with chestnut cream and chocolate

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 200 degrees and cover a baking tray with baking paper.

2. 02

   STEP 2

   Done

   Cut the puff pastry into 12 rectangles of equal size. If you prefer to make smaller mille feuilles then divide the dough into a multiple of 3 rectangles.

3. 03

   STEP 3

   Done

   Place the rectangles on the baking tray and sprinkle evenly with icing sugar. Put a sheet of baking paper on it and then another baking sheet. So check if your baking plates fit together and if necessary turn your baking tray.

4. 04

   STEP 4

   Done

   Lower the oven temperature to 180 degrees and fry the mille feuilles in 20 minutes golden brown. Then let them cool on a grid.

5. 05

   STEP 5

   Done

   Meanwhile, make the chestnut cream. Chop 140 gr of chocolate and put in a heat resistant bowl. Bring 90 ml of whipped cream to the boil and pour over the chocolate. Stir this well so all chocolate melts. Then beat with the chestnut puree to a smooth cream and put in the refrigerator for at least 3 hours.

6. 06

   STEP 6

   Done

   Make chocolate ganache for the top of the mille feuilles by chopping the remaining chocolate and boiling the remaining cream. Pour the whipped cream over the chocolate and stir until it is whole and stir a small lump of butter for the shine.

7. 07

   STEP 7

   Done

   Brush the top of 4 slices of puff pastry with ganache and decorate with sprinkles or sprinkles as desired. Pack this airtight if you're not gonna finish the grand feuilles until later.

8. 08

   STEP 8

   Done

   Put the chestnut cream in a spray bag with smooth nozzle and spray nice tops on 4 slices of puff pastry. Carefully place 4 slices of puff pastry and spray on it nicely. Finish with the 4 slices of puff pastry with ganache.

9. 09

   STEP 9

   Done

   Tip: Step 8 is just before serving. That's how the dough of the mill fuuilles stays crispy.