Many layers of caramelized puff pastry, praline cream and an Amaretto chocolate ganache make up this classically French Chocolate Millefeuille.
The French patisserie is without doubt the best in the world! It’s the base of modern pastry and the one that every pastry chef goes to when in need of a perfect technique or great recipe! Pate a choux, pate feuillete, pate sucree, pate brisee, pate a foncer and the list can go on! And these are just some of the most basic elements of a dessert. We would spend days to go through every single bit of patisserie, counting every single dessert and years, if not a lifetime, to master all of them!
The hazelnut praline is one of my favorites – definitely something I cannot resist eating! Whether you make it at home or buy it, it’s just as good, the only difference being its smoothness. And the milk chocolate… well, it’s chocolate.. let’s face it, no matter what, it will be delicious! And it all goes so well with the crunchy, caramelized, intense puff pastry! This praline chocolate millefeuille is a keeper!
As for the puff pastry, you can either make it yourself or buy it. No matter what you choose, be kind to yourself! So what if you buy a sheet of puff pastry?! Believe me – a lot can be done with it! If you do have the time and the nerve though, do make your own!
Millefeuille translates through “a thousand leaves” and it’s easy to see why just by looking at the countless layers of the puff pastry. It is also known as Napoleon, although it has nothing to do with the known leader, Napoleon Bonparte, but rather it is connected to the city of Naples, Italy. This leads us to the mistery that this dessert is surrounded in, no one knowing for sure where it comes from and who created it. Some voices say that it even has Hungarian origins. French however, through the one and only Antoine Careme, took the dessert one step further, refining it. Carame even refers to it as an “ancient recipe” so we can assume that the thousand leaves were known for a very long time before him.
- 1 sheet of puff pastry*
- Granulated white sugar
- 350ml whole milk
- 100g egg yolks
- 80g white sugar
- 1g salt
- 30g cornstarch
- 4g gelatin sheets
- 100g praline paste
- 1 teaspoon vanilla extract
- 150ml heavy cream, whipped
- Click the link above for the recipe.
- 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.
- Click the link above.
- 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.