Description
A classic French pastry featuring crisp, buttery puff pastry layers, light diplomat cream, and a rich dark chocolate glaze, creating a stunning dessert with a thousand leaves.
Ingredients
Scale
For the Crust:
- 1 package (17.3 oz) frozen puff pastry, thawed
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 4 oz dark chocolate (70% cacao), finely chopped
- 1 tablespoon unsalted butter
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to 1/8-inch thickness. Cut into three 8×10-inch rectangles, prick all over with a fork, place on parchment-lined baking sheets, and bake for 15-20 minutes until golden and puffed. Let cool completely.
- For pastry cream: In a saucepan, heat milk until steaming. Whisk sugar, egg yolks, and cornstarch until smooth. Gradually whisk in hot milk, return to saucepan, and cook over medium heat, stirring constantly, until thick. Remove from heat, stir in vanilla, cover with plastic wrap touching surface, and chill.
- Whip heavy cream to stiff peaks. Fold into chilled pastry cream to make diplomat cream. Chill until ready to use.
- For chocolate glaze: Melt dark chocolate and butter in a double boiler until smooth. Let cool slightly.
- Assemble mille-feuille: Place one pastry layer on a serving plate, spread half the diplomat cream evenly, top with second layer, spread remaining cream, and add third layer. Drizzle or spread chocolate glaze over top. Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.