Salted Chocolate Mille-Feuille
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something magical about the contrast between crispy pastry and silky chocolate that makes this dessert feel fancy, yet it comes together in under an hour. Dark chocolate, our star ingredient, is packed with antioxidants that make indulgence feel a little less guilty. The best part? This recipe is genuinely simple and uses basic pantry staples, so you won't need to hunt down anything exotic. The flaky salt sprinkled on top elevates the chocolate beautifully, creating an elegant treat that looks far more impressive than the minimal effort required. Trust me, your friends will be amazed.
Ella x
Ingredients
- 300all-purpose flour
- 225butter
- 180cold water
- 400granulated sugar
- 4egg yolks
- 2 mlvanilla extract
- 400unsalted chocolate
- 20flaky salt
- 100confectioner's sugar
Detail level
Instructions
- 1
Preheat oven to 200°C. Roll out the dough to a thickness of 3mm and trim to 20x30cm. Bake for 15 minutes. Let cool completely.
- 2
Make the chocolate pastry by melting the chocolate and butter in a double boiler. Whisk in the sugar and vanilla extract. Brush the pastry with egg yolks.
- 3
Assemble the mille-feuille by spreading a layer of chocolate pastry on the bottom of the mold, followed by a layer of whipped cream, and then a layer of flaky pastry.
- 4
Repeat the layers two more times, finishing with a layer of chocolate pastry on top. Sprinkle with flaky salt and confectioner's sugar.
- 5
Refrigerate for at least 2 hours before serving.
- 6
Slice into individual servings and serve chilled.
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