CHOCOLATE CARAMEL MILLE FEUILLE
Make and share this Chocolate Caramel Mille Feuille recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 558.3, Fat 39.5, SaturatedFat 15.4, Cholesterol 143.1, Sodium 220.5, Carbohydrate 43.6, Fiber 0.9, Sugar 10, Protein 8.2
CHOCOLATE CARAMEL FONDUE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.
- Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!
STRAWBERRY MILLE FEUILLE
A delicious layered dessert. Puff pastry, cream, strawberries = delicious!!! Posted for Zaar World Tour 2005.
Provided by Fairy Nuff
Categories Dessert
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220C (425F).
- Roll out pastry to a thin rectangle and cut into 3 even sections.
- Place rectangles onto baking sheets and prick all over with a fork.
- Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
- When cold trim the edges with a very sharp knife. Reserve the trimmings.
- Cut half of the strawberries in half and reserve for decorating the top.
- Slice the remaining strawberries.
- Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
- Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
- Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
- Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
- Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.
Nutrition Facts : Calories 638.6, Fat 44.8, SaturatedFat 18.1, Cholesterol 68.5, Sodium 195.2, Carbohydrate 55.1, Fiber 2.9, Sugar 17.6, Protein 6.6
STRAWBERRY & WHITE CHOCOLATE MILLEFEUILLE
You might be used to having basil with tomatoes, but try it with summer fruits in this prepare-ahead dessert
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar. Use the rolling pin to lift the pastry onto the baking parchment.
- Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet (or a baking sheet weighed down with an empty ceramic oven dish if yours aren't heavy) on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.
- To make the filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.
- When the pastry has cooled completely trim the edges to form a neat 28 x 30cm rectangle. Cut into 3 equal rectangles - to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.
- To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon. Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
- Use a palette knife to smooth the filling along the sides so that it is level with the edges of pastry and fills any gaps. Add a smear of filling across cut pastry edges to help the grated chocolate to stick. Grate chocolate on top. The easiest way to get grated chocolate to stick to the sides is to help it on with a palette knife. Mix the reserved strawberries and the small basil leaves to make a simple salad.
- To serve, carefully slice the millefeuille into 6 equal pieces. As you slice, hold the millefeuille together by placing a finger at either side of the blade. Place a piece of millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.
Nutrition Facts : Calories 602 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.66 milligram of sodium
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EASTER CHOCOLATE CARAMEL EGG MILLE FEUILLE
From kitchensanctuary.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 1385 per serving
- Start with the pastry. Preheat the oven to 200C/400F. Line a large baking tray with baking parchment. Unroll one of the pastry rolls and place on the prepared tray. Sprinkle 2 tbsp of icing sugar (confectioners' sugar) on top, and smooth it all over the pastry with your hands. Place another sheet of baking parchment on top, then place a second baking tray on top (same size as the first). Place a small oven proof pan on top to weigh the top tin down.
- Place in the oven and cook for 23-30 minutes until the pastry is a dark golden brown (check after 23 minutes, and if not golden, place back in the oven (you can take the pan off at this point) and continue to check every few minutes. Remove from the oven and repeat with the second pastry roll.I like to cook my pastry in two batches, as it cooks more evenly (and I haven't got 4 same-size trays!).
- Once cooked, allow the pastry to cool, then cut into approx 11.5cm x 7.5cm rectangles. You should get 9 rectangles from each pastry sheet (18 altogether). This will make 6 mille feuille. You can cut the pastry into small pieces if you wish, just make sure you have a number that is divisable by 3, as you want 3 layers of pastry in each mille feuille.
- Now make the chocolate creme patissiere (chocolate custard). Add the milk, cream and vanilla extract to a large pan. Heat until just before boiling point (don't let it boil).
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- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Add the milk, cream and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture has thickened. Remove from the heat. Add the butter. In a sieve set over a bowl, strain the pastry cream to remove any lumps.
- Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until firm peaks form. Transfer the whipped cream to a pastry bag fitted with a ½-inch (1 cm) plain tip.
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