Persimmon Mille-Feuille with Chocolate Ganache
Recipe by Papa en Cuisine
An elegant dessert where thin, crunchy persimmon slices are alternated with a whipped chocolate ganache, reminiscent of the classic mille‑feuille. Perfect for impressing your guests with a fruity and chocolatey touch.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
2h 15m
Prep
5m
Cook
17m
Cleanup
2h 37m
Total
Cost Breakdown
Total cost:$8.70
Per serving:$2.17
Critical Success Points
- • Melt the chocolate without burning (bain‑marie)
- • Cool the ganache to the right temperature before whisking
- • Whip the ganache properly to obtain a mousse texture
- • Slice the persimmon into very thin slices
- • Assemble the layers uniformly
Safety Warnings
- • Melted chocolate is very hot; use kitchen gloves.
- • Watch out for splashes of water from the bain‑marie that can cause burns.
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