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Easy chocolate millefeuille
A decadent chocolate millefeuille made with store-bought puff pastry and homemade chocolate pastry cream. The recipe is simplified: two squares of dough, a quick bake and easy assembly. Ideal for impressing without hassle.
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Critical Success Points
- • Bake the puff pastry until golden (no under-baking).
- • Temper the egg yolks with the hot milk to avoid coagulation.
- • Achieve a smooth pastry cream without lumps.
Safety Warnings
- • Hot milk can cause burns; handle with care.
- • The saucepan on the heat must be watched continuously.
- • The oven is very hot; use kitchen gloves.
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