Persimmon Mille-Feuille with Chocolate Ganache
Persimmon Mille-Feuille with Chocolate Ganache is a medium French recipe that serves 4. 385 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 1 hr 50 min | Cook: 5 min | Total: 2 hrs 5 min
Cost: $8.70 total, $2.17 per serving
Ingredients
- 2 units Ripe persimmon (Edible skin, cut into very thin slices (≈2 mm))
- 200 g 70 % cocoa dark chocolate (Break into pieces for even melting)
- 100 ml Heavy cream (double cream) (Cold, at room temperature before adding to chocolate)
- 1 pinch Salt (Optional, to enhance chocolate flavor)
- 1 teaspoon Vanilla extract (Optional, adds an aromatic note)
Instructions
Melt the chocolate with the cream
Place the heat‑proof bowl over a saucepan of simmering water. Add the broken chocolate pieces and the heavy cream. Stir gently until the mixture is smooth and homogeneous.
Time: PT5M
Temperature: medium heat
Let the ganache cool
Transfer the melted ganache to a large bowl and let it rest at room temperature for 1 to 2 hours, until it is warm to the touch.
Time: PT1H30M
Whip the ganache into a mousse
When the ganache is sufficiently cool, whisk vigorously with a whisk (or electric mixer) until it doubles in volume and becomes light and glossy.
Time: PT5M
Slice the persimmons
Wash the persimmons, remove the stem and cut them into thin slices about 2 mm thick using a sharp knife or a mandoline.
Time: PT10M
Transfer the ganache to a piping bag
Pour the whipped ganache into a piping bag fitted with a medium‑size plain tip.
Time: PT5M
Assemble the mille‑feuille
On the serving plate, arrange a first row of persimmon slices slightly overlapping. Pipe a strip of ganache along the entire length. Repeat the operation (persimmon → ganache) to obtain 3 to 4 layers, finishing with a persimmon layer.
Time: PT10M
Final rest
Place the mille‑feuille in the refrigerator for 15 minutes so the ganache stabilizes before serving.
Time: PT15M
Nutrition Facts
- Calories
- 385
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-free, low-calorie
Allergens: Milk, Cocoa
Ingredient Substitutions
- Instead of Ripe persimmon: pear, apple
- Instead of 70 % cocoa dark chocolate: milk chocolate, couverture chocolate
- Instead of Heavy cream (double cream): 30 % fat cream, coconut cream
- Instead of Vanilla extract: vanilla bean
Equipment Needed
- Bain‑marie (saucepan + heat‑proof bowl)
- Whisk
- Paring knife
- Cutting board
- Piping bag with plain tip
- Silicone spatula
- Serving plate or dish
Critical Steps — Do Not Skip
- Melt the chocolate without burning (bain‑marie)
- Cool the ganache to the right temperature before whisking
- Whip the ganache properly to obtain a mousse texture
- Slice the persimmon into very thin slices
- Assemble the layers uniformly
Chef Tips from the Video
- Use a pre‑chilled metal bowl to facilitate the ganache rise.
- A mandoline set to 2 mm gives perfectly uniform slices.
- Lightly dust with cocoa powder or orange zest for decoration.
Troubleshooting
Ganache separates (grainy texture)
Return the mixture to the bain‑marie over low heat while whisking until it becomes smooth again, then let cool before whipping.
Persimmon is too soft and falls apart
Choose very firm persimmons, slightly firm to the touch. Refrigerate them 10 minutes before slicing.
Ganache does not rise
Make sure the ganache is well cooled (≤30 °C). Place the bowl in the refrigerator for 5 minutes, then whisk vigorously.
Storage
Refrigerator: Store in the refrigerator, covered, up to 2 days.
Freezer: Not recommended, the persimmon loses its texture.
Room temperature: Consume within 4 hours of plating.
Make-Ahead Tips
- Prepare the ganache the day before and keep it refrigerated; whisk again before use.
- Persimmon slices can be cut 30 minutes in advance and kept chilled, covered with plastic wrap.
Last updated: September 6, 2026
