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Tuesday 21 August 2018  
Home > Very Chocolaty, Crispy Mille-feuille recipes
01.01.2003 -dessert - cake

Very Chocolaty, Crispy Mille-feuille

« A good-looking, intricate cake for special occasions. It looks good and tastes even better. It is made by placing a delicious chocolate ganache between crisp leaves of chocolate pastry. It must be prepared in advance and wait patiently in the refrigerator until the time comes to eat it. » 
Type dessertcakechocolatechocolate cakepastries – mille-feuilles
Level of difficulty easy, although a little fiddly
Preparation time Preparation: 30 minutes - Resting: 5 hours - Cooking: 30 minutes
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Serves 6

Chocolate pastry leaves

  • 3/5 cup (80 g) flour
  • 3 egg whites
  • 1/3 cup (75 g) butter
  • 1 tbsp cocoa powder
  • 4 tbsp whipping cream
  • 1 tbsp sugar
  • 1 good pinch salt

Chocolate ganache

To decorate the cake

  • 1 tbsp cocoa
  • 1 tbsp icing sugar


To make the chocolate pastry leaves

  • Melt the butter in a saucepan and clarify it by filtering it through a muslin cloth.
  • Set aside
  • Mix the flour and egg whites in a bowl, and then add the cocoa, sugar, cream, salt and finally the clarified butter
  • Mix well and leave to cool for 1 hour in the refrigerator
  • After an hour, preheat the oven to 350°F (180°C)
  • Place a sheet of parchment paper on a baking tray
  • Place 1/3 of the pastry on top and roll it out in quite a thin circle or rectangle, depending on the shape of the plate the cake will be served on
  • Bake in the oven for 6 minutes
  • Follow the same steps for the two other pastry discs
  • Allow to cool on a rack

To make the ganache

  • Wash and zest the lemons
  • Cut the butter into cubes
  • Pour the cream into a saucepan and heat without letting it boil
  • When it is hot, pour in the lemon zest and infuse for 15 minutes
  • While the zest is infusing, grate the chocolate into a bowl. Filter the cream and pour in onto the chocolate, stirring vigorously
  • Add the cubes of butter, whisking constantly
  • Let it cool



  • When everything has cooled down completely, place a sheet of chocolate pastry onto the serving dish
  • Put half of the ganache into a pastry bag and cover the pastry with ganache
  • Place a second sheet of chocolate pastry on top and cover with more ganache
  • Put the final sheet of pastry on top of the ganache and sprinkle with a mix of icing sugar and cocoa powder
  • Put in the refrigerator or somewhere very cool for 4 hours before serving.

Suggested drink or wines

Cave de Rasteau - Vin Doux Naturel de Rasteau

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See Also :
Cake recipes  Cake recipes
Chocolate recipe  Chocolate recipe
Chocolate cake recipes  Chocolate cake recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Ganache recipes  Ganache recipes
Pastry recipes  Pastry recipes
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