Millefeuille With Vanilla Cream and Chocolate Mousse |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Decadence delux! Tore this out of a magazine a while ago. Time does not include 6 hours chilling time for mousse. Ingredients:
375 g puff pastry |
icing sugar, to serve |
1 vanilla pod |
284 ml double cream |
40 g icing sugar, sifted |
100 g dark chocolate, broken |
75 g butter, cubed |
3 medium eggs, separated |
75 g caster sugar |
Directions:
1. Make vanilla cream by splitting open vanilla pod and removing seeds. Add icing sugar. Whip cream until stiff peaks form. Fold through vanilla mixtures, Refrigerate.
2. Make chocolate mousse by melting butter and chocolate. Remove from heat. Cool slightly. Beat egg yolks and sugar until pale and moussey. In a separate bowl mix egg whites until stiff. Fold choclate mixture into egg yold mixture then fold in egg whites. Cover and chill for at least 6 hours.
3. Preheat oven to 200 Degrees Celsius.
4. Cut pastry into 24 equal serving pieces.
5. Place pastry on baking tray and bake 10-15 minutes until golden and puffed. Leave to cool and flatten slightly.
6. To serve place piece pastry on each plate. Add a layer of vanilla cream, another piece of pastry then chocolate mousse, top with another piece of pastry and dust with icing sugar.
7. Serve with fresh fruit or berries.
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