Ruby Chocolate Mille-Feuille
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This stunning ruby chocolate mille feuille is easier to make than you'd think, and honestly, it's my go to dessert when I want to impress without spending hours in the kitchen. Between the buttery puff pastry layers, silky chocolate cream, and those gorgeous ruby chocolate shavings on top, it looks like something from a fancy patisserie. The whole thing comes together in just an hour, which is perfect for a dinner party or special occasion. Plus, almonds pack in some serious nutritional benefits with their heart healthy fats and protein, so you can feel good about indulging. Trust me, once you master this one, you'll be making it again and again.
Ella x
Ingredients
- 300 gruby chocolate
- 500 gpuff pastry
- 100 galmonds
- 150 ggranulated sugar
- 100 gunsalted butter
- 4 egg yolksegg yolks
- 250 mlheavy cream
- 1 pinchsalt
- 50 gruby chocolate shavings
- 100 gconfectioners' sugar
Detail level
Instructions
- 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
Unroll the puff pastry and cut into 1-inch wide strips.
Tip: Optional: Use a pastry cutter for more precise cuts.
- 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
In a separate bowl, whisk together the egg yolks, granulated sugar, and salt.
Tip: Optional: Use a stand mixer for faster whisking.
- 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
Dip each pastry strip into the cream mixture, coating both sides evenly.
Tip: Optional: Use a spatula to help coat the pastry.
- 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
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
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
Cut the mille-feuille into 6 equal pieces.
Tip: Optional: Use a pastry cutter to make clean cuts.
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