Chocolate, Praliné & Chestnut Millefeuille

Before starting this Chocolate, Praliné & Chestnut Millefeuille recipe, make sure you have organised all the necessary ingredients. Melt the couverture chocolate over a bain-marie.

You can also melt the chocolate in the microwave. Melt over medium heat and stir every 20 seconds for the chocolate not to burn.

Pour the melted chocolate on an acetate sheet...

... and spread gently, using a metallic cranked spatula...

... to make a thin, even layer.

Let the chocolate crystallize at room temperature. Halfway through the crystallization process, cut into 12x3cm rectangles, using a 5-wheel expandable dough cutter.

Set aside until completely crystallized.

For the praliné mousse: Organise all the necessary ingredients.

Blanch the egg yolk and sugar in a saucepan.

Add the crème pâtissière powder...

... and combine with a whisk.

Add the cold milk...

... and cook over medium heat, whisking constantly...

... until thick.

Transfer into a mixing bowl...

... and add the Mycryo cocoa butter while the preparation is still hot.

Combine and let cool.

Add the hazelnut paste.

Combine with a spatula.

Add the whipped cream last...

... and combine gently with a rubber spatula.

Scoop the mixture into a piping bag fitted with a plain nozzle (12mm diameter).

Reserve in the fridge.

For the chestnut Chantilly cream: Organise all the necessary ingredients.

Add the appropriate quantity of chestnut cream to the whipped cream. For this recipe, I used 80 grams (i.e. a whole tube) for 200 grams of whipped cream. The quantity can vary according to the desired intensity of chestnut flavour.

Gently combine with a rubber spatula.

Scoop the mixture into a piping bag fitted with a plain nozzle (12mm diameter).

Reserve in the fridge.

For the rich shortcrust pastry biscuits: Using a rolling pin, roll out the the hazelnut rich shortcrust pastry to a thickness of 3mm.

Using the 5-wheel extendable dough cutter...

... cut 6 pastry rectangles to the same dimensions as the chocolate rectangles (12 x 3cm).

Place them on a baking sheet.

Bake at 150°C (gas 2) for 25 minutes.

When cooked, remove the biscuits from the oven...

... and set aside to cool.

For the crispy biscuit: Organise all the necessary ingredients.

Pour the melted milk chocolate couverture over the crêpe dentelle flakes.

Combine well.

Pour the preparation on an acetate sheet. Spread with a fork...

... and cover with a second acetate sheet. Using a rolling pin, spread evenly to a thickness of 3 or 4mm.

Reserve in the fridge to set.

When the chocolate has crystallized...

... flip the acetate sheet on the worktop and remove the chocolate rectangles gently.

The rectangles should come off easily.

Assembling the millefeuille: Place a rich shortcrust pastry biscuit on the serving plate.

On top, pipe 2 laces...

... of praliné mousse.

Cover with one chocolate rectangle.

Pipe 2 or 3 dots of cream for the layers to stick together.

Place a rectangle of crispy biscuit.

Pipe a couple of dots of cream again.

Cover with a second chocolate rectangle.

Pipe 2 laces of chestnut Chantilly cream...

... and cover with another chocolate rectangle.

Decorate with a little square of gold leaf on the surface. Reserve in the fridge until ready to serve.