Mint Chocolate Mille-Feuille

Instructions

1. 1

   Preheat oven to 200°C (400°F). Roll out puff pastry to 3mm thickness. Cut into 20cm squares.

2. 2

   Bake pastry squares for 15 minutes or until golden brown. Allow to cool completely.

3. 3

   In a blender or food processor, combine heavy cream, granulated sugar, and salt. Blend until sugar is dissolved.

4. 4

   Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the chocolate.

5. 5

   Combine cooled pastry, mint chocolate ganache, and heavy cream mixture in a large bowl. Fold until well combined.

6. 6

   Fold in fresh mint leaves.

7. 7

   Unfold and re-fold pastry 3 times to create layers. Repeat with remaining pastry and ganache.

   Tip: This will create the signature mille-feuille layers.

8. 8

   Unmold and refrigerate for at least 2 hours or overnight.

9. 9

   Cut into 4 equal portions. Serve chilled.