Milk Chocolate Mille Feuille

Experience layers of delicate pastry and silky chocolate with our Mille Feuille, crafted using Islands' 55% Milk Chocolate Buttons. This elegant dessert combines crisp textures with the smooth, creamy richness of premium milk chocolate for a truly indulgent treat.

Prep time 30m

Cook time 15m

Total time 45m

Servings 4 servings

Difficulty Medium

55% Milk Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

Pastry:

2 x 320g Puff Pastry Sheets

50g Icing Sugar

Vanilla Chantilly:

300ml Double Cream

30g Icing Sugar

1 Vanilla Pod

Chocolate Ganache:

250g 55% Islands Milk Chocolate

300ml Double Cream

30g Salted Butter

Method

1

For the ganache

Heat the cream and butter in a pan until the butter has melted and the mixture is steaming.
2

Pour over the chocolate and mix together to emulsify. Decant into a bowl, cover within clingfilm and leave it plenty of time to set.
3

For the puff pastry

Preheat your oven to 175°C
4

Roll out the pastry sheets to fill your baking trays, place the puff pastry onto a lined tray, sprinkle a thin layer of the icing sugar on top.
5

Layer a sheet of parchment paper on top and then a second heavy baking tray (Or weighted tray) and bake for 15 minutes or until the pastry is golden and crisp.
6

Leave to cool before cutting into even rectangles with a serrated knife. (leave at room temperature until needed)
7

To assemble

Whip your Chantilly ingredients together until firm.
8

Pipe layers of both the Chantilly and ganache on two of three pastry sheets then top with the third.
9

Dust with icing sugar, serve with fresh berries and enjoy!