Easy Chocolate Cream Mille-Feuille for Valentine's Day
This is great to give to friends, your loved ones, or to enjoy yourself. It's easy, but it looks like it took a long time to make. The crispy pie crust and rich chocolate cream make a great combination.
First, make the chocolate cream. Mix together the warmed heavy cream and chocolate and pour into a tray. Cool in the refrigerator.
For more detail on how to create this chocolate cream, see (Recipe ID: 2477629).
While the chocolate cream is chilling, bake the pie crust. Use a fork to prick holes in the puff pastry.
Use anything you can find in the freezer section of the supermarket or make it yourself.
Bake in an oven at 200℃ for 15~20 minutes. (Please adjust the times and temperatures according to your oven.)
Once the puff pastry has baked, cut each sheet in half and let cool completely.
Once the chocolate cream is firm, cut to the size of the pie sheets.
Sandwich the chocolate cream between two of the pie sheets.
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.)
It's done. These are delicious when freshly made, so give it a try.
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.
Story Behind this Recipe
Making the same chocolate for Valentine's Day every year is boring! I don't like having to deal with fussy recipes, but I really like chocolate that's presented nicely! That's how I came up with this little recipe.
-If you don't let the pie crusts completely cool, they will melt the chocolate cream when you sandwich it, so be careful. -If you're making this in the winter, you can store it at room temperature. If you store it in the refrigerator, the pie crusts' texture will become half as crispy. -You can also bake the pie crusts in a toaster oven. -You can also brush the surface of the pie crusts with an egg wash before baking.