Chocolate and Cream Mille-Feuille
Ingredients:
For the Pastry:
1 sheet puff pastry, thawed
Powdered sugar for dusting
For the Filling:
1 cup heavy cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup chocolate ganache (melted chocolate mixed with cream)
For Garnish:
Chocolate shavings
Powdered sugar
Instructions:
1. Prepare the Pastry Layers: Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet and cut it into equal rectangular pieces. Place the pieces on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent excessive puffing. Dust lightly with powdered sugar. Bake for 12-15 minutes or until golden brown. Let them cool completely.
2. Whip the Cream: In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag.
3. Assemble the Mille-Feuille: Place one puff pastry layer on a serving plate. Pipe whipped cream onto the pastry, then spread a layer of chocolate ganache over the cream. Add another pastry layer and repeat the process. Finish with a top pastry layer.
4. Decorate and Serve: Dust the top layer with powdered sugar and garnish with chocolate shavings. Serve immediately or chill until ready to enjoy.
