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.

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.

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.
• Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!