Mille-Feuille (filled with chocolate pastry cream, hazelnut praline and topped with whipped ganache)

Updated at: Sat, 11 May 2024 18:48:46 GMT

Step 1

Start with making the ganache; Prep gelatine by mixing it with the 18 ml of water and leaving to set. Put cream into a pan and heat it up until it starts to simmer/lightly boil

Step 2

Chop the chocolate into small fine pieces and place into a bowl with 22g of butter and the salt, add the cream and gelatine and let it sit for 1-2 minutes before slowly mixing to fully combine the ingredients (optionally emulsify using an immersion blender after letting it sit)

Step 3

Cover the ganache with clingfilm, making sure it touches the skin and leave to fully cool in the fridge. Whip to soft peaks before using to pipe onto the pastry.

Step 4

Make the pastry cream; In a large bowl whisk together the egg yolks, sugar and cornflour until light, pale and fluffy

Step 5

In a saucepan combine the whole milk and heat on a low-medium heat until hot and barely simmering

Step 6

Once milk is hot, add it to the egg yolk mixture a ¼ at a time and whisk vigorously to combine

Step 7

Once all the milk is combined with the egg yolk mixture pour it back into the saucepan and place on the heat, whisking constantly until the mixture thickens and reaches a boil. Once the mixture reaches a boil and becomes really thick, cook for another 15-30 seconds and then take off the heat and pour mixture through a sieve to remove any lumps.

Step 8

Finally add the butter and chocolate to the mixture and whisk together until combined. Cover the bowl with Clingfilm, making sure it touches the pastry cream to avoid forming a skin and allow it to slowly cool to room temp.

Step 9

Before using for the pastries, lightly whisk the pastry cream to loosen it.

Step 10

To make the puff pastry; Place the flour in a bowl whisk in the salt. Add melted butter and water and make a dough. Knead for a few minutes till everything comes together and the dough is smooth. Wrap in clingfilm and leave to rest in the fridge for 1 hour.

Step 11

Remove the dough from the fridge and Roll dough out on a lightly floured surface (or within baking paper) to around double the butter size (40x12 cm).

Step 12

Place the butter slab ontop of the dough and cover with the excess dough and seal. (initial square block that consists of a dough-butter-dough layer)

Step 13

Roll dough out on a lightly floured surface to form a long rectangle (aim for a length of 20” and width of 8”, or something similar) (regularly check the dough to make sure it doesn’t stick and lightly flour the surface/rolling pin if it does stick) (Mainly focus on getting the thickness of the dough to around 0.5-1 cm).

Step 14

After dough is rolled out perform 6 three-folds/single book folds on the dough. Resting the dough for 20-30 minutes between each fold. (A Single book fold/three fold is: When the dough has been rolled out to a long rectangle, take one side of the dough and fold it one third into the middle, then take the over side and fold this over on top of the previous fold. This completes a single book/three fold.)

Step 15

After final fold has been done allow the dough to chill for 1-2 hours in the fridge before, cutting off a portion and rolling out thin, around 0.2-0.4 mm

Step 16

After rolling out puff pastry out into as thin sheet/rectangle, place onto a baking tray that is buttered and lined with baking paper or silicon mat. Prick pastry with a fork and place in fridge to cool for 20 – 30 minutes while oven preheats at 200 °C.

Step 17

Place pastry in the oven, cover with another layer of baking paper (or mat) and a separate baking tray, weighting around 500 g to stop the pastry from puffing up too much (Can also use mille-feuille baking tray if that is available).

Step 18

Bake for 30 – 35 minutes or until golden brown, once removed from the oven leave to cool slightly for around 10 minutes. Then cover with a light dusting of icing sugar and broil/bake for another 2-8 minutes at 240 °C to caramelise the pastry.

Step 19

After caramelising and leaving the pastry to cool, cut into rectangles around 5x10 cm, using three rectangles for every mille-feuille made.

Step 20

To assemble; Pipe lines of chocolate custard ontop of 2 out of the three pastry rectangles, piping smaller lines of hazelnut praline over these. Sandwich together to form the Mille-Feuille.

Step 21

Place the pastry onto the side and then pipe on the whipped ganache. To finalise, finish with some more blobs of hazelnut praline and some toasted hazelnuts if available.

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