Chocolate Mille Feuilles Food

CHOCOLATE MILLEFEUILLE

Steps:

• Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.
• Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan - the weight of the second pan will prevent the puff pastry from rising too much.
• Bake in the preheated oven at 170C for 30-40 minutes or until evenly caramelized, golden brown and crisp.
• Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.
• Bloom the gelatin in cold water.
• Heat up the milk in a saucepan.
• Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.
• Pour in ? of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.
• Cook until the cream begins to thicken then keep on heat 1 more minute.
• Remove from heat and stir in the gelatin.
• Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.
• Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.
• Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.
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• Place a layer of puff pastry on your dessert's presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.
• Decorate with powdered sugar.

STRAWBERRY & WHITE CHOCOLATE MILLEFEUILLE

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.

CHOCOLATE CARAMEL MILLE FEUILLE

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.