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Recipe Category / Sweets / Desserts
Chocolate Mille-feuille – Napoleon
Method

For the chocolate cream

  • In a pot, add 700 g milk, half of the sugar and the heavy cream. Place pot over low heat.
  • In a bowl, add the egg yolks and the remaining sugar. Whisk until the sugar dissolves.
  • Add the corn starch, 100 g milk, vanilla extract and instant coffee. Mix, add the cocoa and mix again.
  • When the mixture in the pot starts to boil, remove from heat and gradually add some of the mixture to the bowl, while whisking continuously.
  • Place pot back over heat and add all of the mixture from the bowl to the pot.
  • Whisk over low heat, until the cream thickens. When the froth subsides from the surface of the mixture, the cream is ready.
  • Remover pot from heat, add the chilled butter and chocolate couverture. Mix until all of the ingredients are completely combined.
  • Transfer cream to a bowl and cover with plastic wrap, making sure it touches the surface of the cream directly.
  • Refrigerate for two hours.

For the base

  • Preheat oven to 190* C (374* F) Fan.
  • Gently roll out the puff pastry.
  • Dust with icing sugar and roll out again gently.
  • Cut the puff pastry sheet into 12 equal sized pieces and transfer to a baking pan lined with parchment paper.
  • Dust with icing sugar and pierce the entire sheet with a fork to make little holes in it so it won’t puff up while baking.
  • Bake for 20-25 minutes, on a high rack in the oven.
  • When ready, remove from oven and allow to cool completely.

To serve

  • Transfer chilled chocolate cream into a pastry bag.
  • Pipe it out over a piece of puff pastry, cover with a second piece of puff pastry. Pipe out more of the chocolate cream, cover with a third piece of puff pastry and pipe out chocolate cream.
  • Decorate with strawberries, mint leaves, crushed puff pastry, cocoa powder and icing sugar.
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Nutritional
Chart

Nutrition information per 100 gr.

294
Calories (kcal)
15 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

18.9
Total Fat (g)
27 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.3
Saturated Fat (g)
47 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

25.3
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

13.1
Sugars (g)
15 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.5
Protein (g)
9 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.4
Fibre (g)
10 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.2
Sodium (g)
3 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.