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Chocolate Mille-Feuille Recipe

Chocolate Mille-Feuille Recipe

Master this homemade chocolate mille-feuille with our easy step-by-step guide. Learn how to create perfectly flaky puff pastry layers filled with the best chocolate pastry cream. This impressive French pastry technique yields professional results with basic ingredients and simple tools.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
8 slices
An overhead shot showcases the geometric perfection of this chocolate mille-feuille, with precisely cut rectangular portions revealing three distinct layers of golden-brown puff pastry. The cross-section view highlights the contrast between the flaky, caramelized pastry and the velvety dark chocolate pastry cream. Soft natural light captures the glossy shine of the chocolate ganache topping, decorated with delicate white chocolate feathering. The dessert is presented on a minimalist white ceramic plate against a dark stone surface, with scattered cocoa nibs and a dusting of powdered sugar adding textural interest. A small espresso cup sits alongside, suggesting the perfect pairing for this rich chocolate creation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) all-butter puff pastry, store-bought or homemade</li><li class="ingredients-single-item">50g granulated sugar (for caramelizing)</li><li class="ingredients-single-item">For the chocolate pastry cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter, room temperature</li><li class="ingredients-single-item">For the chocolate ganache topping:</li><li class="ingredients-single-item">100g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">100ml heavy cream</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">30g white chocolate, melted</li><li class="ingredients-single-item">10g cocoa nibs</li><li class="ingredients-single-item">Powdered sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Second baking sheet (for weighing down pastry)</li><li class="equipment-single-item">Piping bag with 1cm round tip</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Sharp serrated knife</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C). Roll out your puff pastry to approximately 3mm thickness on a lightly floured surface. For even baking and perfect layers, it's essential to maintain consistent thickness throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the pastry to a baking sheet lined with parchment paper. Place another sheet of parchment on top and then add a second baking sheet on top to weigh down the pastry. This prevents excessive rising and ensures flat, even layers that will stack beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake for 25-30 minutes until the pastry is golden brown and completely cooked through. Remove the top baking sheet during the last 5 minutes to allow for even browning. The pastry should feel crisp and make a hollow sound when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While still warm, sprinkle the pastry with the granulated sugar and return to the oven for 3-5 minutes until the sugar caramelizes slightly. This adds crunch and prevents the pastry from becoming soggy when the cream is added.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the pastry to cool completely on a wire rack. Once cool, carefully cut into three equal rectangles using a sharp serrated knife. Use gentle sawing motions to prevent crushing the delicate layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the chocolate pastry cream, heat the milk in a medium saucepan until just below boiling point (you'll see small bubbles around the edge). Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and thick, then whisk in the cornstarch until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened (about 2 minutes after it begins to bubble). The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately add the chopped chocolate, whisking until completely melted and smooth. Stir in the vanilla extract and butter until fully incorporated. The butter adds a beautiful shine and richness to the pastry cream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the pastry cream to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cold, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache topping, heat the cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate in a heat-proof bowl and let sit for 1 minute. Gently stir until smooth, then add the butter and stir until completely incorporated and glossy. Allow to cool slightly until thickened but still spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, whisk the chilled pastry cream until smooth, then transfer to a piping bag fitted with a round tip. Place one pastry rectangle on a serving plate and pipe even rounds of chocolate pastry cream across the surface. Top with the second pastry layer and repeat with more pastry cream.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the final pastry layer on top and carefully spread the chocolate ganache evenly across the surface using an offset spatula. If using, drizzle with melted white chocolate and create a feathered effect by dragging a toothpick through the still-wet chocolate in alternating directions.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Refrigerate for at least 1 hour to set the pastry cream and ganache. This also softens the pastry slightly, making it easier to cut without shattering.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To serve, use a sharp serrated knife dipped in hot water and dried to cut into 8 even portions. Clean and heat the knife between cuts for the cleanest edges. If desired, sprinkle with cocoa nibs and dust lightly with powdered sugar. The mille-feuille is best enjoyed the day it's assembled but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Mille-Feuille Recipe?

This French pastry uses all-butter puff pastry, dark chocolate, whole milk, egg yolks, sugar, cornstarch, vanilla, and butter for the pastry cream. The ganache topping requires dark chocolate, heavy cream and butter, with optional white chocolate and cocoa nibs for decoration.

How to cook Chocolate Mille-Feuille Recipe at home?

Learn how to cook Chocolate Mille-Feuille Recipe by baking weighted puff pastry until golden, preparing a rich chocolate pastry cream, and making a glossy ganache. The assembly involves layering the crisp pastry with piped chocolate cream, topping with ganache and creating decorative feathering with white chocolate for a professional finish.

Why does my puff pastry rise unevenly when making mille-feuille?

Uneven rising typically occurs when the pastry isn't weighted properly during baking. Always place a second baking sheet on top of your pastry to prevent excessive puffing. Ensure your oven temperature is consistent and the pastry is rolled to an even 3mm thickness throughout.

Can I make the components of this French pastry ahead of time?

Yes! The chocolate pastry cream can be made up to 3 days ahead and stored in the refrigerator. The puff pastry can be baked 1-2 days in advance and stored in an airtight container. However, assemble the mille-feuille within 24 hours of serving for the best texture.

What's the secret to cutting mille-feuille cleanly without crushing the layers?

Use a very sharp serrated knife dipped in hot water and dried between each cut. Refrigerate the assembled dessert for at least an hour before cutting to set the cream. Apply gentle sawing motions rather than pressing down, which prevents the delicate layers from shattering.

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Roll out your puff pastry to approximately 3mm thickness on a lightly floured surface. For even baking and perfect layers, it's essential to maintain consistent thickness throughout the dough." }, { "@type": "HowToStep", "name": "Bake with weight", "text": "Transfer the pastry to a baking sheet lined with parchment paper. Place another sheet of parchment on top and then add a second baking sheet on top to weigh down the pastry. This prevents excessive rising and ensures flat, even layers that will stack beautifully." }, { "@type": "HowToStep", "name": "Bake until golden", "text": "Bake for 25-30 minutes until the pastry is golden brown and completely cooked through. Remove the top baking sheet during the last 5 minutes to allow for even browning. The pastry should feel crisp and make a hollow sound when tapped." }, { "@type": "HowToStep", "name": "Caramelize", "text": "While still warm, sprinkle the pastry with the granulated sugar and return to the oven for 3-5 minutes until the sugar caramelizes slightly. This adds crunch and prevents the pastry from becoming soggy when the cream is added." }, { "@type": "HowToStep", "name": "Cut pastry", "text": "Allow the pastry to cool completely on a wire rack. Once cool, carefully cut into three equal rectangles using a sharp serrated knife. Use gentle sawing motions to prevent crushing the delicate layers." }, { "@type": "HowToStep", "name": "Prepare pastry cream base", "text": "For the chocolate pastry cream, heat the milk in a medium saucepan until just below boiling point (you'll see small bubbles around the edge). Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and thick, then whisk in the cornstarch until smooth." }, { "@type": "HowToStep", "name": "Cook pastry cream", "text": "Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened (about 2 minutes after it begins to bubble). The custard should coat the back of a spoon and hold a line when you run your finger through it." }, { "@type": "HowToStep", "name": "Add chocolate", "text": "Remove from heat and immediately add the chopped chocolate, whisking until completely melted and smooth. Stir in the vanilla extract and butter until fully incorporated. The butter adds a beautiful shine and richness to the pastry cream." }, { "@type": "HowToStep", "name": "Chill pastry cream", "text": "Transfer the pastry cream to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cold, at least 2 hours." }, { "@type": "HowToStep", "name": "Make ganache", "text": "For the chocolate ganache topping, heat the cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate in a heat-proof bowl and let sit for 1 minute. Gently stir until smooth, then add the butter and stir until completely incorporated and glossy. Allow to cool slightly until thickened but still spreadable." }, { "@type": "HowToStep", "name": "Assemble first layer", "text": "To assemble, whisk the chilled pastry cream until smooth, then transfer to a piping bag fitted with a round tip. Place one pastry rectangle on a serving plate and pipe even rounds of chocolate pastry cream across the surface. Top with the second pastry layer and repeat with more pastry cream." }, { "@type": "HowToStep", "name": "Add final layer and ganache", "text": "Place the final pastry layer on top and carefully spread the chocolate ganache evenly across the surface using an offset spatula. If using, drizzle with melted white chocolate and create a feathered effect by dragging a toothpick through the still-wet chocolate in alternating directions." }, { "@type": "HowToStep", "name": "Refrigerate", "text": "Refrigerate for at least 1 hour to set the pastry cream and ganache. This also softens the pastry slightly, making it easier to cut without shattering." }, { "@type": "HowToStep", "name": "Slice and serve", "text": "To serve, use a sharp serrated knife dipped in hot water and dried to cut into 8 even portions. Clean and heat the knife between cuts for the cleanest edges. If desired, sprinkle with cocoa nibs and dust lightly with powdered sugar. The mille-feuille is best enjoyed the day it's assembled but will keep refrigerated for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sophia Petridis", "datePublished": "2024-04-10", "reviewBody": "Perfectly crisp layers with rich chocolate! I was intimidated at first, but the instructions were so clear that I created a professional-looking dessert on my first try.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-05", "reviewBody": "Worth every minute of preparation! The contrast between the flaky pastry and smooth chocolate cream is divine. I've made this twice for dinner parties and received countless compliments.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Moreau", "datePublished": "2024-04-12", "reviewBody": "Better than Parisian bakeries! As a French expatriate, I'm very critical of French pastries, but this recipe is exceptional. The chocolate pastry cream is pure perfection.", "name": "Authentic Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Rahman", "datePublished": "2024-04-08", "reviewBody": "Impressed my in-laws completely! They couldn't believe I made this myself. The ganache topping with the white chocolate feathering makes it look so professional.", "name": "Family Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Gonzalez", "datePublished": "2024-04-15", "reviewBody": "The ultimate chocolate lover's dessert! The combination of different chocolate textures is genius. Surprisingly easier than it looks - just follow the steps carefully and you'll have a showstopper dessert!", "name": "Chocolate Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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