- Yield: 10 Servings (1 large millefeuille)
- Preparation Time: 1 Hour 5 Minutes
For the dough
- 40 g cocoa powder
- 375 g plain flour
- 75 g white bread flour
- 10 g salt
- 300 ml water
- 1 teaspoon white wine vinegar
- 500 g butter
For the millefeuille cream
- 300 g dark chocolate (70%), chopped
- 700 ml full fat or semi–skimmed milk
- 5 egg yolks
- 100 g caster sugar
- 50 g plain flour
For the garnish
- 50 g icing sugar
- 50 g cocoa powder
How to Make It
- Sift the cocoa powder with both of the flours and make the puff pastry following the method. This step can be done the day before.
- For the millefeuille cream, put the chopped chocolate in a large bowl. Make the crème pâtissière following the method. Pass it through a very fine sieve over the chocolate and whisk until melted. Cover with cling film so that it is in contact with the mixture and rest in the fridge for a minimum of 2 hours.
- Cut the puff pastry into 4 equal parts (only 3 will be used). Roll them out into 4 mm thick rectangles. Remove the excess flour and prick them on both sides with a fork. Rest in the fridge for 30 minutes.
- Place each sheet of puff pastry between 2 sheets of baking paper, then between 2 trays to stop it from rising excessively. Bake for 20 minutes, then remove the trays from the oven and press on them using your body weight to flatten out the pastry. Turn the trays and put them back in the oven to finish baking for about 5–10 minutes. Cool on a wire rack.
- One at the time, trim the pastry sheets down with a serrated knife into 3 rectangles (15 × 28 cm).
- Whisk the chocolate millefeuille cream in a large bowl and fill a piping bag fitted with a medium-size nozzle.
- Assemble the millefeuille: put a first rectangle of puff pastry on a tray, pipe over a layer of cream and cover it up with a second rectangle of pastry. Pipe a second layer of millefeuille cream. To decorate the final layer of puff pastry with icing sugar and cocoa powder, place it on the work surface, put a sheet of paper across diagonally, and sprinkle the uncovered pastry with icing sugar using a sieve. Remove the sheet of paper and slide off the icing sugar. Put it back on the third layer of pastry to cover the icing sugar and sprinkle some cocoa powder on the other side. Slowly remove the paper. Place the pastry carefully on the top of the millefeuille and keep in the fridge.