Chocolate and Raspberry Mille-Feuille

What does it include?

Ingredients

• 3 sheets of puff pastry, thawed
• 200 ml of milk cream
• 30 ml powdered sugar
• 5 ml vanilla extract
• 150 grams of dark chocolate
• 100 grams of fresh raspberries
• 15 ml icing sugar
• 1 pinch of salt

How to prepare it step by step?

Preparation

1. Preheat the oven to 200°C. Stretch the puff pastry sheets on a tray lined with baking paper. Bake for 15-20 minutes until golden and crisp. Let cool.
2. In a saucepan, heat the heavy cream with salt and vanilla until it boils. In a separate bowl, beat the powdered sugar until fluffy. Gradually add the hot cream, whisking constantly, and return everything to the saucepan. Cook over low heat until thickened. Let cool.
3. Melt the chocolate in a bain-marie. Spread a layer of pastry cream on a sheet of cooled puff pastry. Cover with another sheet of puff pastry and repeat. Finish with a layer of cream and decorate with fresh raspberries. Sprinkle icing sugar over the mille-feuille just before serving.