Chocolate Almond Mille-Feuille with Caramelized Almonds

Name: Chocolate Almond Mille-Feuille with Caramelized Almonds
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: France
Ingredients: 2 rolls of puff pastry; 200 g of dark chocolate; 300 ml of heavy cream; 100 g of sugar; 50 g of almonds (slivered or whole); 20 g of powdered sugar

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A classic dessert revisited, with crisp layers of puff pastry, a creamy chocolate cream and caramelized almonds for a touch of crunch.

Total time: 50 min
Prep: 30 min
Cook: 20 min
Rest: 1 h
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Ingredients 6

servings

Estimated cost €3.00

For the base

2 rolls of puff pastry

For the cream

1 ¼ cups dark chocolate
1 ¼ cups heavy cream

For the caramel

½ cup sugar
⅓ cup almondsslivered or whole

For the finish

2 ¾ tbsp powdered sugar

Equipment

Oven
Square panbaking sheet
Whisk
Saucepan
Parchment paper
Fork
Spatula
Cooling rack

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Unroll the puff pastry and cut out rectangles of equal size. Prick them evenly with a fork to keep them from puffing up too much while baking. Place them on a baking sheet lined with parchment paper.

Bake for , until the rectangles are well browned and crisp. Let them cool completely on a wire rack.
Make the caramelized almonds: in a saucepan, heat the sugar over medium heat until you get a golden caramel. Add the almonds and stir quickly to coat them well. Immediately pour onto a sheet of parchment paper and let cool completely. Once hardened, coarsely crush.
Make the chocolate cream: melt the dark chocolate in a double boiler or in the microwave. In a saucepan, bring the heavy cream to a simmer, then pour it over the melted chocolate in several additions, whisking until you get a smooth, even ganache.
Place the chocolate cream in the refrigerator and let it cool until it thickens and becomes firm enough to spread easily.
Assemble: place a first rectangle of puff pastry on a serving plate. Spread an even layer of chocolate cream. Add a second rectangle of puff pastry, then another layer of cream. Finish with a third rectangle of puff pastry.
Dust the top of the mille-feuille with powdered sugar and sprinkle with crushed caramelized almonds.
Refrigerate until ready to serve, then enjoy well chilled for the best texture.

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Nutrition facts

per serving · estimate

480kcal

Protein9 g7%
Carbs45 g34%
Fat35 g59%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even crispier puff pastry, prick it well before baking and place a light baking sheet on top for the first few minutes.

Freezing : Can you freeze this recipe?

Not recommended

The puff pastry loses its crispness and the cream may freeze and then separate when thawed.

Storage : How long does it keep?

Not suited to batch cooking. The puff pastry softens quickly and the cream loses its ideal texture.

Making ahead : Can you make it the day before?

Same day

Prepare and eat the same day. The crispy texture of the pastry and the hold of the cream are at their best right after assembly.

Reheating : How do you reheat it?

Not applicable. Mille-feuille is eaten chilled. Reheating would irreparably damage the texture of the pastry and the cream.

Variations

Sprinkle the top with crushed caramelized almonds.
Dust with powdered sugar before serving.
Enjoy it well chilled for the best texture.

Mistakes to avoid

Forgetting to prick the pastry: it would puff up too much while baking.
Spreading the cream before it is firm enough: let it thicken in the refrigerator.
Assembling on warm pastry layers: let them cool completely.

Frequently asked questions

How do you bake the puff pastry?

Cut out equal rectangles, prick them with a fork so they don't puff up too much, bake for 15 to 20 minutes at 180 °C until nicely browned, then let cool on a wire rack.

How do you make the caramelized almonds?

Heat the sugar over medium heat in a saucepan until you get a golden caramel, add the almonds and stir quickly to coat them well, then let cool before crushing them.

How do you make the chocolate cream?

Melt the dark chocolate, bring the heavy cream to a simmer, pour it over the chocolate in several additions while stirring, then let it thicken in the refrigerator until it is easy to spread.

How do you assemble the mille-feuille?

Place a rectangle of pastry on a plate, spread an even layer of cream, add a second rectangle, and continue for as many layers as you like, then finish with the powdered sugar and almonds.