Chocolate Millefeuille
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- For the chocolate tuiles
- 4 egg whites
- 1 ⅕ cups powdered sugar
- ½ cup melted butter
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- For the chocolate cream
- 7 ozs plain Dark chocolate (70% cocoa solids)
- 2 ½ cups cream (48% fat)
- 2 Tbsps Creme de cacao (optional)
- To decorate
- ⅔ cup cream (48% fat)
- finely chopped Hazelnuts
- 4 Sugared almond
Preparation steps
1.
For the chocolate tuiles: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking tray.
2.
Lightly whisk the egg whites and icing sugar until smooth and light.
3.
Add the melted butter and continue whisking until combined.
4.
Sift in the flour and cocoa, a small amount at a time, and stir in gently.
5.
Put 12 spoonfuls of the mixture on the tray and spread each into a thin, flat rectangle with the back of a spoon.
6.
Bake for about 5 minutes until they look dry. Place on a wire rack to cool completely.
7.
For the chocolate cream: heat 200ml|1 cup of cream in a pan until almost boiling.
8.
Put the chocolate in in a bowl and pour the cream onto the chocolate, mixing gently until the chocolate melts. Set aside to cool.
9.
Whisk the remaining cream until thick. Pour the chocolate mixture over the whipped cream and mix to incorporate. Add the liqueur and mix again. Chill until thick enough to pipe.
10.
Put the mixture into a piping bag.
11.
Place a biscuit on the centre of a plate. Pipe a rosette of chocolate cream on top. Place anohter biscuit on top and pipe on a rosette of cream. Place a third biscuit on top. Repeat with the remaining biscuits and chocolate cream.
12.
To decorate: whisk the cream until thick. Pipe a small dome on the top biscuit.
13.
Sprinkle with hazelnuts and place a sugared almond on top of the cream.
