Creamy millefeuille with chocolate: a real treat for the palate
published on 28 June, 2018 at 10:02
Ingredients:
Sponge cake:
140 grams all purpose flour
120 gr caster sugar
4 eggs
1 teaspoon vanilla extract
Ingredients for custard:
4 egg yolks
120 gr caster sugar
40 grams cornstarch
500 ml milk
1 teaspoon vanilla extract
Ingredients for the syrup:
200 ml water
100 gr caster sugar
60 ml maraschino
Ingredients for chocolate coating:
200 g dark chocolate
100 gr glucose syrup
For the cream:
500 ml vegetable cream for sweets already sweetened (or 500 ml of fresh cream)
50 g powdered sugar
1 roll puff pastry
Preparation: Melt the chocolate and add the glucose syrup. Then form a dough and place in the fridge for 4-5 hours. Sponge cake: put all the ingredients in the mixer, starting from the eggs, sugar and vanilla. Then add the rest, pour the dough into a rectangular pan and bake at 180 degrees for 25 minutes. Pastry: roll out the roll and poke holes in it, then cover with sugar and bake at 200 degrees for 12 minutes. Custard: mix eggs and sugar then bring the milk, starch and vanilla to a boil. Add the two compounds and mix until a thick cream is obtained. Whip the cream by adding the icing sugar. Roll out the chocolate and cut strips. Add the millefeuille and serve it.
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