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If you're looking for a delicious chocolate sensation that's not too sweet, easy to make yet impressive enough to serve for a special occasion, then look no further! I made a classic mille feuille, in a number shape, previously and have been wanting to try a chocolate version ever since.
I used this recipe from Gourmet Traveller as a basis for this mille feuille with a few changes I have noted below.
I used Careme All Butter Puff Pastry for the heart shapes. One pack had enough to make 2 large heart shape pastries. If you can find it where you are, I highly recommend it. Otherwise a high quality butter puff pastry will work. For the heart shaped I used my print at home heart III shape template.
I made my chocolate creme first as per the recipe (link above) excluding the brandy. I also made the almond praline as per the recipe, halving the quantity of almonds and sugar. Chill the chocolate creme and store the almond praline until your ready to assemble.
Bake the pastry hearts between parchment/baking paper and two cookie sheets until golden brown, crispy and delicious! Leave to cool completely before piping the chocolate cream onto the bottom layer of pastry. You will use most of the chocolate cream on this one layer. If you want to do more than one layer, double the chocolate cream recipe. Finely chop the almond praline and sprinkle it on top of the chocolate cream.
Place the second heart on top, dust with icing sugar and sprinkle more of the chopped praline on top. I had a small amount of chocolate cream leftover so I piped this on top also. Serve immediately!
To serve cut into pieces with a serrated knife. Keep leftovers in an airtight container in the fridge for up to 3 days, but I doubt it will last that long!
Enjoy!
Lisa xo
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