Salted Chocolate Mille-Feuille

Instructions

1. 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. 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. 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. 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. 5

   Refrigerate for at least 2 hours before serving.

6. 6

   Slice into individual servings and serve chilled.