Black Forest Mille Feuille
A hybrid between a classic mille-feuille and a black forest cake. Double the indulgence of dark chocolate and cherries.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: desserts
- Method: baking
Puff Pastry – dough part:
- 500g all purpose flour
- 300ml +/- 200ml water
- 1 teaspoon salt
- 50g cocoa powder
Puff pastry – butter block:
- 250g butter at room temperature
Cherry & dark chocolate granache
- 1/2 can of pitted cherries
(along with 1/2 canned of syrup)
- 30g caster sugar
- 150g dark chocolate
- Dash of rum
(optional, but nice to have for adults)
- 500ml cream +/- 100ml depends on the consistency when whipping
- Small quantity of shaved dark chocolate
(you can use a veg peeler)
- Remaining pitted cherries, caramelised in oven at 120 degree C
- Icing sugar to garnish
Chocolate Puff Pastry
- Draw a 18 cm square on parchment paper. Place butter at the center of the square, lay another parchment paper on top. Use a rolling pin and a dough scraper to flatten the butter block and shape it within the square marking.
Tips: Make sure the butter block edges are as straight as possible.
- Mix all dry ingredients for the dough into a bowl. Add water and mix well. Knead for 10 minutes until smooth, wrap the dough in cling film and let it rest aside for 30 minutes.
- When the dough is rested. Remove cling film and roll it to a 25cm square. Take the butter block out from the fridge and place it 90 degree on top of the dough:
- Fold the edges of into the center. Seal the edges with a pinch. Wrap it in cling film and let it rest in the fridge for 10 minutes.
- Roll the dough into a 60cm long rectangle. Fold the rectangle into fourths by folding two into the center first. Rest in the fridge for 30 minutes.
Repeat the process for 6 times. Have a look at this video:
Chocolate Mille Feuille
1. Take the pastry out from the fridge, cut it in half. (I put the other half in the freezer for later use. YES – you can freeze puff pastry)
2. Roll it to a rectangle, then trim the uneven ends.
3. Place it on a baking tray with parchment paper layered. Dust heavily with icing sugar. Then place another parchment paper before putting an empty baking tray on top. (this is to put some weight to avoid the puff pastry from rising too much)
4. Once it’s cool down cut the pastry into 5cm x 12 cm rectangles.
Cherry Chocolate Granache
- Blend cherries, rum and syrup together with a hand/jug blender until smooth
- Pour the puree to a sauce pan and add double cream. Bring the mixture to 72 degree Celcius (this is very important because this needs to be hot enough to melt the dark chocolate but not too hot that the cream will split. Then once the temperature is reached, pour the mixture to the dark chocolate in a bowl. Leave it for 5 minutes, and stir well until the chocolate is melted completely.
- Leave the granache to cool to room temperature.
- Once it’s cool. Whisk the mixture with a handmixer or standmixer.
- Whisk until firm peaks are formed. If it’s too runny or you have over-whisked it, you can add a dash of cream at this point.
- Fill a piping bag with the granache.
Set aside 6 pastry rectangles. Pipe out 3-4 lines of granache on the 1st and the 2nd layer off pastry. Flip it vertically and decorate with a different piping tip if you wish to. Garnish with shaved dark chocolate and icing sugar.
Repeat this process on the remaining the pastry rectangles.
Keywords: puff pasty, black forest, mille feuille, sandy