- puff pastry, cut into circles 4 sheets
- Milk 4 cups • 49 kcal
- Vanilla powder 1/2 tsp
- Lemon zest 1
- Egg yolks 8
- Sugar 200 g (7 oz) • 470 kcal
- Cornstarch 40 g (1.4 oz) • 338 kcal
- Flour 40 g (1.4 oz)
- dark chocolate, chopped 150 g (5 oz)
- Whipped cream 300 g (10 oz)
- sugar glaze 1 cup
- melted chocolate for decoration
If this name looks familiar, it’s because this dessert derives its name from the popular French dessert mille-feuille. This Chocolate Millefoglie is the Italian chocolate version of the classic French mille-feuille. The name means "a thousand layers", because the pastry consists of several delicate, flaky layers.
This Chocolate Millefoglie consists of light flaky layers of puff pastry, layered with a rich homemade custard—it’s a perfect balance of crunchy and creamy chocolate. It has just the right amount of sweetness. This Chocolate Millefoglie is a very impressive dessert that you can make for any special occasion. Your guests will never know how easy it is!
How To Make And Assemble Chocolate Millefoglie
Start by making the custard over medium heat. Heat the milk with vanilla and lemon zest. Once heated, you can remove the zest with a strainer. Whisk the egg yolks with sugar, flour, and corn starch and mix with hot milk. Combine this with chopped chocolate and stir until you get a smooth mixture. cooking it until the mixture starts to thicken.
Cut the pastry into rounds, using a large dinner plate as a guide. Prick with a fork and bake. Spread the chocolate pastry cream between each layer of pastry and cover the sides also with the pastry cream. Pour over the frosting and then the melted chocolate. Use a toothpick to create a zig zag pattern.
Add coffee and nuts to the chocolate custard.
You can use whipped cream or vanilla pudding for a plainer version. Use with fresh berries or fruit preserves in the filling too.
How To Store Chocolate Millefoglie
The Chocolate Millefoglie is best served immediately after assembly. However, it will keep in the refrigerator for 2 days (in an airtight container), keeping in mind that the pastry will lose some of its flakiness over time.
Heat oven to 200C/400F. Prick the puff pastry rounds with a fork. Place on a baking pan along with puff pastry scraps and bake for 20 minutes, then leave to cool down.
In a saucepan over medium heat, heat the milk with vanilla and lemon zest. Remove zest slices.
In a separate bowl, whisk the egg yolks with sugar, flour, and corn starch.
Pour hot milk over in little batches while whisking constantly.
Pour the mixture back into the pot and heat until thickens. Combine with chopped dark chocolate and stir until the mixture is smooth.
Pour the chocolate mixture into a large dish and leave to cool covered with plastic wrap.
Once the cream has cooled down, fold in the whipped cream.
Cover each layer of baked puff pastry with chocolate pastry cream. Continue until all the layers are finished.
Use leftover cream to spread on the sides.
Crumble puff pastry scraps and use crumbs to decorate the sides of the cake.
Pour glaze all over and decorate with dark chocolate.
It’s important to remember that this dessert contains lightly cooked eggs. Consuming desserts with raw or lightly cooked eggs poses a risk of food-borne illness.