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Mille-feuille, also known as Napoleon pastry, is a classic French dessert consisting of layers of puff pastry and pastry . In this recipe, we take to the next level by adding types of : dark, milk, and white. The result is a decadent and impressive dessert that is sure to impress your guests.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 egg, beaten
– 1 cup heavy cream
– 1/3 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 cup dark chocolate chips
– 1/2 cup milk chocolate chips
– 1/2 cup white chocolate chips
– 1/4 cup butter
– 1 tsp sea salt
– 1 tbsp powdered sugar, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3mm).
3. Cut the pastry into 12 equal rectangles, each about 3 x 4 inches (7.5 x 10 cm).
4. Place the pastry rectangles on a baking sheet lined with parchment paper.
5. Brush the beaten egg on top of each rectangle.
6. Bake the pastries in the preheated oven for 10-15 minutes, or until they are golden brown.
7. Remove the pastries from the oven and let them cool completely on a wire rack.
8. To make the pastry cream, combine the heavy cream, granulated sugar, and vanilla extract in a medium saucepan.
9. Heat the cream mixture over medium heat until it comes to a simmer.
10. In a separate bowl, whisk the egg yolks until they are pale and smooth.
11. Slowly pour the hot cream mixture into the egg yolks while whisking constantly.
12. Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
13. Remove the saucepan from the heat and stir in the dark chocolate chips until they are fully melted and incorporated.
14. Pour the mixture into a bowl and cover it with plastic wrap.
15. Chill the chocolate custard in the refrigerator until it is completely cooled.
16. Repeat steps 8-15 with the milk and white chocolate chips in separate bowls to make the milk and white chocolate custards.
17. To assemble the mille-feuille, place a cooled pastry rectangle on a serving platter.
18. Spread a layer of the dark chocolate custard on top of the pastry.
19. Repeat with a second pastry rectangle and a layer of the milk chocolate custard.
20. Add a third pastry rectangle on top and spread a layer of the white chocolate custard.
21. Repeat this process with the remaining pastry rectangles and custards until you have three layers of each.
22. Finish the dessert by melting the butter and mixing it with the sea salt.
23. Drizzle the salted butter on top of the mille-feuille.
24. Dust the powdered sugar on top of the dessert.
25. Chill the dessert in the refrigerator for at least 30 minutes before serving.
This recipe yields 4 servings of three chocolate mille-feuille. Serve it on a dessert plate with a side of fresh berries and whipped cream. Your guests will be in awe of your impressive baking skills with this stunning dessert on the table!
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