Chocolate Mille-Feuille

Making mille-feuille seems like a daunting attempt at first but it is actually pretty simple if you use store bought puff pastry. And since you save so much time from using ready-made puff pastry, it takes little effort to make with 4 simple steps. All you have to do is to bake the pastry, make the ganache, assemble and decorate. It is as easy as that and the final dessert looks stunning and impressive. 

Chocolate Mille-Feuille

makes 10

  • Ready rolled puff pastry (store bought)
  • Icing sugar

Chocolate Ganache

adapted from William Curley’s Couture Chocolate pistachio ganache

  • 300ml whipping cream
  • 1/4 tsp pinch of sea salt
  • 1 tsp vanilla extract
  • 250g fine dark chocolate (finely chopped)
  • 20g unsalted butter
  • Fresh raspberries


To make pastry:
1.  Preheat oven to 190C.
2.  Place rolled puff pastry on a baking tray and prick the entire pastry sheet with fork to let the air out so the pastry does not puff up too much.
3.  Put another baking sheet on top of the pastry to weigh it down.
4.  Bake for about 30 minutes or until pastry is cooked and golden.
5.  Sprinkle some icing sugar on the pastry and transfer to a cooling rack.
6.  Let cool completely before cutting pastry into rectangles with a serrated knife.
7.  Sprinkle pastry with icing sugar again before assembly.

To make chocolate ganache:
1.  Boil whipping cream  and salt then pour over the bowl of chopped chocolate.
2.  Stir until well combined then add butter and mix until smooth.
3.  Set aside for an hour to firm.
4.  Spoon ganache into a piping bag with an 8mm nozzle.

To assemble:
1.  Place a cut rectangular sheet of pastry on a flat surface and pipe two rows of chocolate ganache.
2.  Arrange raspberries in between the rows of chocolate ganache.
3.  Carefully place another rectangular sheet of pastry on top of the ganache.
4.  Decorate with whole raspberry and mint leaf. Repeat the process.

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