Dark chocolate and caramel mille feuilles
Course
Sweets
Cuisine
All-time Classic
Servings
Prep Time
4
mille feuilles of 7 cm diameter
1
hour
Servings
Prep Time
4
mille feuilles of 7 cm diameter
1
hour
Ingredients
150
g
puff pastry
60
g
cocoa powder
10
g
icing sugar
100
g
dark chocolate
(72%)
200
g
whipping cream
100
g
mascarpone
1
tbsp
icing sugar
1
jar
vanilla salted caramel
Instructions
Mix the puff pastry with the cocoa powder until the pastry is marbled.
Roll out the dough to a thickness of 2 mm (the thinner, the better!) and cut out circles of 7 cm in diameter with a cookie cutter.
Place the puff pastry circles on a baking tray covered with baking paper.
Prick the circles and sprinkle them with a thin layer of icing sugar.
Cover them with a sheet of baking paper and a baking tray so that they do not rise during baking.
Place in the oven for 10-15 minutes at 190°C; take them out and leave them to cool.
In a bowl, whip the cream and add the icing sugar and mascarpone; then set aside in a cool place.
Melt the chocolate in a heatproof bowl in a double boiler and then add it to the whipped cream.
Put the chocolate cream in a piping bag.
Assemble the mille feuilles according to your creativity and don’t forget to add the vanilla salted caramel between the chocolate balls.