Chocolate Caramel Mille Feuille

Recipe by Poppy
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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First prepare chocolate pastry cream.
  • Set out a large bowl of ice water and a smaller bowl.
  • In a stainless steel pot, bring the milk to a boil.
  • Whisk together the yolks, sugar and cornstarch in a mixing bowl.
  • Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
  • Continue adding milk, a little at a time, until fully incorporated.
  • Boil the mixture, whisking constantly, for one to two minutes.
  • Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
  • Place the small bowl into the ice water bath.
  • Stir frequently to keep the cream smooth.
  • Cool to 140 degrees.
  • Remove the cream from the ice bath and stir in the butter, in three or four additions.
  • Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
  • Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
  • Place the pastry cream into a pastry bag fitted with a round tip.
  • Cut the puff pastry into 15 rectangular pieces.
  • Place them on a parchment-lined sheet pan.
  • Turn convection oven to 375 degrees.
  • Dust the tops of the pastry rectangles with granulated sugar.
  • Bake for eight to ten minutes.
  • Turn pan around and bake for another eight to ten minutes.
  • Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
  • Sift powdered sugar on the unbrowned side of the pastry.
  • Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
  • Watch carefully during this phase so pastry does not burn.
  • Remove from the oven and cool to room temperature.
  • Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
  • Dust plates with cocoa powder and serve.
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