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Mille Feuille au Chocolate
1 cup milk
300mls cream
125g dark cooking chocolate, chopped
1 egg
1/4 cup sugar
40g cornflour
2 sheets puff pastry
1-2 tablespoon Grand Marnier liqueur
Heat the milk and one-third of a cup of cream together in a saucepan. Add the chocolate and stir over a low heat until melted. Mix the egg, sugar and cornflour together. Beat well/ Pour the chocolate mixture over, stirring constantly. Return mixture to the saucepan and stir over a low heat until it thickens and boils. Remove from heat and stir in half teaspoon of vanilla. Transfer the custard to a bowl, cover the surface with plastic wrap and leave to cool.
Place the two sheet of pastry on a lined baking tray and bake at 220 C 10 minutes or until the pastry is puffed and golden. Leave to cool. Carefully split each sheet of pastry in half. Trim the edges and cut into 24 rectangles, measuring about 10 x 8 cm. Whip the remaining cream with Grand Marnier until thick but not stiff.
To Assemble:
Place a piece of pastry on a serving plate and spread with a little chocolate custard, followed by some cream. Repeat to make 3 layers, finishing with a layer of pastry. Dust with icing sugar.
NOTE:
The Grand Marnier may be replaced with the liqueur of your choice.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
