CHOCOLATE MILLE-FEUILLES
Steps:
- Preparation 1. Cut a sheet of parchment paper slightly larger than the phyllo and place it on a work surface. Heat the butter in a small saucepan until melted but not hot. Stir in the cocoa powder 2. Lay one sheet of phyllo over the parchment. (Keep the other sheets covered with a damp cloth.) Brush the phyllo sheet with the butter mixture until well coated. Sprinkle with 1 Tbs. sugar. 3. Cover with another sheet of phyllo, press well, and repeat the process with the remaining sheets of phyllo. Cover with another piece of parchment. 4. Using kitchen shears, cut the phyllo stack in half crosswise. Place each half on a separate baking sheet. Refrigerate until cold. (can be made a day in advance) 5. Preheat oven to 350 degrees. Place a baking sheet on top of each phyllo stack to weigh down the pastry as it bakes. 6. Bake for 25 to 30 minutes, until brown and crisp. 7. Remove the top baking sheet and allow to cool. 8. To serve, break each piece of pastry into 16 irregular, angular pieces. You need 32 pieces total. 9. Spoon a dab of chocolate cream in the center of 8 dessert plates and cover with 1 piece of pastry. 10. Top with a rounded tablespoon of chocolate cream. Lay another piece of pastry on top, so that the angles don't match. 11. Add another spoonful of chocolate cream, cover with another piece of pastry, add another spoon of chocolate cream and then a spoonful of crème fraîche. 12. Cover with a last piece of pastry. 13. Dust the plates with cocoa powder and serve immediately.
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