Best Chocolate Caramel Mille Feuille Recipes

CHOCOLATE MILLEFEUILLE

Steps:

• 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.
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• 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.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

CHOCOLATE CARAMEL MILLE FEUILLE

Steps:

• First prepare chocolate pastry cream.
• Set out a large bowl of ice water and a smaller bowl.
• In a stainless steel pot, bring the milk to a boil.
• Whisk together the yolks, sugar and cornstarch in a mixing bowl.
• Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
• Continue adding milk, a little at a time, until fully incorporated.
• Boil the mixture, whisking constantly, for one to two minutes.
• Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
• Place the small bowl into the ice water bath.
• Stir frequently to keep the cream smooth.
• Cool to 140 degrees.
• Remove the cream from the ice bath and stir in the butter, in three or four additions.
• Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
• Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
• Place the pastry cream into a pastry bag fitted with a round tip.
• Cut the puff pastry into 15 rectangular pieces.
• Place them on a parchment-lined sheet pan.
• Turn convection oven to 375 degrees.
• Dust the tops of the pastry rectangles with granulated sugar.
• Bake for eight to ten minutes.
• Turn pan around and bake for another eight to ten minutes.
• Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
• Sift powdered sugar on the unbrowned side of the pastry.
• Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
• Watch carefully during this phase so pastry does not burn.
• Remove from the oven and cool to room temperature.
• Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
• Dust plates with cocoa powder and serve.