Lindt EXCELLENCE Chocolate Strawberry Millefeuille
Our twist on this classic French pastry using fresh strawberries and a rich Lindt EXCELLENCE Strawberry Dark Chocolate filling.
Lindt EXCELLENCE Strawberry Dark Chocolate Bar, 100g
- 1 cup (250ml) 3.25% milk
- 3 Tbsp (45 ml) unsalted butter, room temperature
- 4 Tbsp (60 ml) granulated sugar, divided
- 2 tsp (10 ml) vanilla extract
- 4 Tbsp (60 ml) cornstarch
- 1 tsp (5 ml) cocoa powder
- 1/2 tsp (2 ml) kosher salt
- 3 large egg yolks, room temperature
- 1 x 100g Lindt EXCELLENCE Strawberry Dark Chocolate bar, finely chopped
- 1 cup (250 ml) 35% cream
- 1 sheet all butter puff pastry, thawed
- 1 tbsp (15 ml) icing sugar
- 8-10 strawberries, thinly sliced
- Garnish 1 tbsp (15 ml) pistachios, coarsely chopped
- 4 small strawberries, halved
Lindt Chocolate In This Recipe
Make pastry cream the night before or at least 4 hours prior to assembling.
Combine milk, and 2 Tbsp of sugar and vanilla in small saucepan and warm over low heat.
Whisk together remaining sugar, cornstarch, cocoa powder, and salt in medium bowl. Add egg yolks, one at a time to dry mixture, whisking continually until well combined .
Pour small amount of warm milk mixture into egg mixture, whisking vigorously.
Whisk remaining egg mixture into warmed ingredients in saucepan and continue whisking for 10 to 12 minutes or until thickened. Strain quickly through fine sieve into medium bowl. Add chocolate and butter, whisk continually until completely smooth. Cover surface with plastic wrap and refrigerate until ready to use.
Preheat oven to 400°F. Roll out puff pastry into a 12-inch by 12-inch square. Cut into 2-inch by 6-inch rectangles for 12 equal pieces.
Place pastry pieces on parchment paper lined baking tray. Cover with another piece of parchment paper and weigh it down with another second tray to stop the pastry from puffing up too much. Bake until light and golden, approximately 15 minutes.
Remove top tray weight and paper and dust each piece with icing sugar. Return to oven for another 10 to 15 minutes or until the pastry is golden brown. Cool completely.
Transfer pastry cream to piping bag. Trim 1/4-inch off tip of piping bag. Or use teaspoon to spoon pastry cream for assembling dessert.
Place 4 pieces of pastry on parchment lined baking sheet. Pipe or spoon 1/4 cup of pastry cream on each piece. Top with strawberry slices, and place in fridge for 15 minutes.
Repeat with 4 more pastry pieces; pipe 1/4 cup of pastry cream, and top with remaining strawberry slices. Place on baking sheet and refrigerate for 15 minutes.
Assemble by stacking two of prepared puffed pastry layers on top of each other to create four desserts. Return to fridge for another 15 to 20 minutes
Pipe or dollop whipped cream on remaining 4 pieces of puff pastry. Retrieve baking tray from fridge with assembled pastries, and top each one with remaining pastry pieces.
Each dessert will have 3 puff pastry layers and be topped with whipped cream.
Keep in fridge for least one hour and up to 4 hours. Bring millefeuille up to room temperature before serving. Sprinkle tops with pistachios, and strawberry halves.
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