Easy chocolate millefeuille

Ingredients

• 1 roll (≈250 g) Puff pastry (defrosted, about 1 cm thick)
• 4 units Egg yolks (at room temperature)
• 100 g Granulated sugar (fine)
• 30 g Cornstarch (Maïzena) (to thicken the cream)
• 20 g Unsweetened cocoa powder (good quality)
• 500 ml Whole milk (heated gently before adding)
• 200 g 70 % dark chocolate (broken into pieces)
• 20 g Powdered sugar (for dusting, optional)
• 1 sheet Parchment paper (for baking)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180 °C. Let it heat for about 5 minutes.

   Time: PT5M

2. Roll out the puff pastry

   On a lightly floured work surface, roll the puff pastry to a thickness of about 1 cm using a rolling pin.

   Time: PT5M

3. Cut the squares

   Use the 20 cm square cutter to cut two squares of pastry. Reserve the trimmings for another use.

   Time: PT5M

4. Bake the puff pastry

   Place the squares on a baking sheet lined with parchment paper. Bake for 30 minutes at 180 °C until golden and well-puffed.

   Time: PT30M

   Temperature: 180°C

5. Prepare the chocolate pastry cream

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens. Add the cornstarch and cocoa, mix well. Gradually pour the hot milk while whisking to temper the eggs. Return everything to the saucepan, heat over medium heat, stirring constantly until thickened (about 5‑7 minutes). Remove from heat, stir in the broken dark chocolate and mix until you have a smooth cream.

   Time: PT15M

6. Cool the cream

   Transfer the cream to a bowl, cover it directly with plastic wrap (the film should touch the surface of the cream) and let it cool at room temperature, then place in the refrigerator for at least 20 minutes.

   Time: PT20M

7. Cut the baked puff pastry

   Once the squares have cooled, cut each square into three equal strips (about 6 mm thick) to obtain six pastry sheets.

   Time: PT5M

8. Assemble the millefeuille

   Brush the bottom of the serving dish with a thin layer of pastry cream. Lay one pastry sheet, spread a generous layer of cream, repeat alternating sheets and cream until ingredients are used up. Finish with a layer of cream.

   Time: PT10M

9. Finishing

   Dust the top with powdered sugar or crushed lace biscuits for added crunch.

   Time: PT2M

10. Rest before serving

    Cover the millefeuille with plastic wrap and place it in the refrigerator for 30 minutes so the layers set.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g