Ruby Chocolate Mille-Feuille

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a baking mat for easier cleanup.

2. 2

   Unroll the puff pastry and cut into 1-inch wide strips.

   Tip: Optional: Use a pastry cutter for more precise cuts.

3. 3

   Layer the pastry strips in a large bowl, overlapping each strip slightly.

   Tip: Optional: Apply a small amount of water to the pastry to help it stick together.

4. 4

   In a separate bowl, whisk together the egg yolks, granulated sugar, and salt.

   Tip: Optional: Use a stand mixer for faster whisking.

5. 5

   Pour in the heavy cream and whisk until the mixture is smooth.

   Tip: Optional: Add a pinch of salt to balance the sweetness.

6. 6

   Dip each pastry strip into the cream mixture, coating both sides evenly.

   Tip: Optional: Use a spatula to help coat the pastry.

7. 7

   Repeat the layering process with the remaining pastry and cream mixture.

   Tip: Optional: Make sure to leave a 1-inch border at the top of each layer.

8. 8

   Sprinkle the almonds and confectioners' sugar over the top layer.

   Tip: Optional: Use a small amount of confectioners' sugar to dust the top layer.

9. 9

   Refrigerate the mille-feuille for at least 30 minutes to set.

   Tip: Optional: Use a sharp knife to slice the mille-feuille into individual servings.

10. 10

    Cut the mille-feuille into 6 equal pieces.

    Tip: Optional: Use a pastry cutter to make clean cuts.