Thermomix Chocolate Millefeuille

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This Thermomix Chocolate Millefeuille is one of the best Thermomix dessert recipes ever. The chocolate ganache is super easy to make and so naughty. We are fast approaching Christmas time and this super delicious Thermomix chocolate millefeuille is one of the tastiest desserts that you can prepare for a dinner party. It is super impressive and if you are in a hurry you can easily opt for store bought puff pastry sheets as well. If you haven't tried making your own pastry yet, this is your chance. I'm so in love with puff pastry and millefeuille is pretty much as naughty as it can get to put puff pastry to good use. Have you ever tried making your own puff pastry and have questions? Leave me a comment and I am sure I can help you.

Ingredients

Puff Pastry

  • 250 g plain flour + extra for dusting
  • 150 g water
  • 250 g block of butter

Chocolate Millefeuille

  • 300 g dark chocolate
  • 300 g double cream
  • 200 g fresh raspberries + 20 extra for decoration
  • 30 g icing sugar

Instructions

  1. To make the pastry, place the plain flour and water in the mixing bowl. Mix 20 Sec. / Speed 6.
  2. Transfer into a bowl and cover with cling film. Refrigerate for 2 hours.
  3. Put the block of butter between two sheets of greaseproof paper. Using a rolling pin, roll it into a 15cm square, keeping the edges straight. Leave wrapped in the greaseproof paper and chill for 30 minutes. On a lightly floured surface, roll out the dough to a 30cm square. Place the butter on top at a 45° angle so that one edge of the butter is facing you.
  4. Fold over each corner of the dough to the centre to make a parcel. Use a pastry brush to brush off any flour. Press down the edges and flip upside down. Wrap in cling film and freeze for 10 minutes.
  5. Once chilled, unwrap and roll out the dough to a rectangle of 20x50cm. While rolling out, be gentle, do not press too hard, otherwise the butter will split.
  6. Fold the bottom third up, making sure that you keep brushing off the excess flour. Fold the top third down so that the dough is folded up like a letter. Wrap in clingfilm and freeze for 10 minutes. This is called a turn.
  7. Remove from the freezer, unwrap and place the dough in front of you so that the folded edge faces your right.  Repeat the same rolling out, folding, freezing process another three times.
  8. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  9. Roll out the pastry into a long thing rectangle about 20x60cm. Cut into 3 equal sized pieces widthways. Score each piece with a fork all over and place on a baking tray lined with greaseproof paper. Set anther piece of greaseproof paper and baking tray on top to act as a weight.
  10. Bake in the oven for 15-20 minutes until golden brown and puffed up. Leave to cool on a wire cooling rack.
  11. To make the ganache, place the dark chocolate in the mixing bowl. Chop 7 Sec. / Speed 9. Scrape down. Add the double cream and melt 5 Min. / 37°C / Speed 3.
  12. Fill into a piping bag and pipe 1/3 over the first piece of puff pastry. Top with 1/3 of the raspberries, then repeat with the next layer and finally top with the last puff pastry sheet. Decorate with the remaining raspberries and dust with icing sugar. Enjoy!

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