Shopping list
1 roll ready made puff pastry
250 ml double cream
2 tablespoons caster sugar
100g dark chocolate
fresh fruit
Today the Crocus vacation starts so we make small French cakes, mille feuille, with chocolate and raspberries. It seems like a lot of work but they are done in no time, we bought the dough. You can make them with children, they can do a lot themselves. For convenience, we choose whipped cream instead of crème pattisiere. Here they especially like the layout first stack and then bite! ;)
How to make French Mille Feuille
Preheat the oven to 220°C / 200°C Fan
First bake the puff pastry
Roll out the puff pastry on baking paper.
Cut the pastry into 24 pieces, place it on a baking tray.
Place a sheet of waxed paper over the pastry.
Place a baking tray over the pastry sio it stays flat.
Bake the dough in 15 - 20 minutes golden brown
But remove the top baking tray after 10 minutes.
Remove the puff pastry from the oven.
Put it aside to cool on the baking paper on a wire rack.
Whip the cream until it is stiff
Place the cream with the sugar in a mixing bowl.
Whip the cream into stiff peaks and spoon it into a piping bag.
Place the piping bag in the refrigerator for the cream to stiffen.
How to make chocolate ganache
Chop the chocolate roughly.
Put it in a wide bowl.
Pour the cream into a saucepan.
Bring the cream to the boil.
Do mind! Bring the cream just to the boil it should not cook!
Pour the hot cream over the chocolate.
Add a tablespoon of butter.
Stir the ganache until smooth and shiny.
Dip the puff pastry pieces into the chocolate.
Let the chocolate ganache set
Pipe 3 dots of cream on two of the layers.
Press the fruit in between and stack the 2 pieces.
Place a piece of pastry on top, decorate with cream and fruit.
Now we make some tea!
Happy Crocus Vacation!