Easy Chocolate Cream Mille-Feuille for Valentine's Day All I knew was that starting a blog would give me something to do every day. So Easy and best Mille-Feuille french desert recipe to make with strawberries. Delicious recipe is best valentines day idea to try at home.

Ingredients of Easy Chocolate Cream Mille-Feuille for Valentine's Day

  1. It's 5 of bars Chocolate bar.
  2. You need 200 ml of Heavy cream.
  3. You need 2 of sheets Frozen puff pastry.

Easy Chocolate Cream Mille-Feuille for Valentine's Day step by step

  1. First, make the chocolate cream. Mix together the warmed heavy cream and chocolate and pour into a tray. Cool in the refrigerator..
  2. For more detail on how to create this chocolate cream, see..
  3. While the chocolate cream is chilling, bake the pie crust. Use a fork to prick holes in the puff pastry..
  4. Use anything you can find in the freezer section of the supermarket or make it yourself..
  5. Bake in an oven at 200℃ for 15~20 minutes. (Please adjust the times and temperatures according to your oven.).
  6. Once the puff pastry has baked, cut each sheet in half and let cool completely..
  7. Once the chocolate cream is firm, cut to the size of the pie sheets..
  8. Sandwich the chocolate cream between two of the pie sheets..
  9. Cut each sandwich into 4 or 5 pieces. (For best results, cut with a saw-like motion until you reach the chocolate part, then slice through the rest in one go.).
  10. It's done. These are delicious when freshly made, so give it a try..
  11. If you put the chocolate cream in a pastry bag before it hardens, you can squeeze it onto the pie sheets for a prettier presentation..

Making this French dessert at home is surprisingly simple and easy so you never have to go to the patisserie for it again. Chocolate Mille-Feuille, Passion Matcha - Bruno Albouze - The Real Deal. Beat egg whites along with cream of tartar and one-third of the granulated sugar to soft peaks Use chocolate couverture; it is a high-quality class of chocolate, containing a high percentage of cocoa solids and cocoa butter. If needed, add a teaspoon of milk. Transfer chocolate icing into a paper cone or piping bag.

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