Chocolate millefeuille, perfect and irresistible dessert step by step

Preparing a millefeuille at home is very easy. This is a perfect dessert when we are looking for a relatively quick and tasty dessert. It is a clear example that with just a few ingredients you can achieve a result of 10. On this occasion, we have prepared a millefeuille filled with a chocolate cream and a chocolate glaze that, together with the caramelized puff pastry, form an irresistible mixture.

Chocolate millefeuille on the plateMarina Corma

Recipe information

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes (plus cooling time)
  • Rations: 10
  • Category: desserts
  • Type of cuisine: Spanish
  • Calories per serving (kcal): 282

Chocolate millefeuille ingredients for 10 people

For the chocolate cream:

  • 235 g whole milk
  • 55 g of whipping cream (minimum 35% fat)
  • 3 eggs M
  • 35 g of corn flour (Maizena type)
  • 120g chocolate

For the puff pastry:

  • 1 sheet of butter puff pastry
  • 4 tablespoons icing sugar

For the glaze:

  • 75 g icing sugar
  • 15 g unsweetened cocoa powder
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

Ingredients for chocolate millefeuilleMarina Corma

How to make chocolate millefeuille

We will start by preparing the chocolate cream. To do this, put 235 grams of whole milk, 55 grams of whipping cream, 3 M eggs and 35 grams of corn flour in a saucepan. We mix well until there is no trace of corn flour left and place over medium heat, constantly stirring with a whisk until it thickens.

We mix the ingredients of the chocolate millefeuille creamMarina Corma

Once it has thickened, remove from the heat and transfer to a bowl.

We thicken the chocolate millefeuille creamMarina Corma

Without letting it cool, we add the 120 grams of chocolate and mix well. We cover with transparent film and let it cool a little. We reserve in the refrigerator for a couple of hours so that it takes shape.

We integrate the chocolate into the chocolate millefeuille creamMarina Corma

We cut 1 sheet of puff pastry in half to obtain two sheets. We preheat the oven to 200 ºC with heat up and down.

We cut the puff pastry from the chocolate millefeuilleMarina Corma

We place a piece of parchment paper on a tray and sprinkle 2 tablespoons of icing sugar. We place the two sheets of puff pastry on top. Sprinkle the other 2 tablespoons of icing sugar on the puff pastry sheets. We cover with greaseproof paper and place a tray on top so that it provides weight and the puff pastry does not rise.

Sprinkle icing sugar over the chocolate millefeuille puff pastry.Marina Corma

Bake the puff pastry for 20-25 minutes or until we see golden edges. We take the puff pastry out of the oven, remove the tray and the paper that we had placed on top and let it cool completely.

We cool the chocolate millefeuille puff pastryMarina Corma

When the puff pastry has cooled and the cream has gained consistency, we will begin assembly. To do this, we place the first sheet of puff pastry on the presentation plate and then arrange all the cream on the puff pastry. We smooth the surface and the sides if necessary. Next, we place the other sheet of puff pastry on top of the cream.

We assemble the chocolate millefeuilleMarina Corma

We prepare the glaze. To do this, we mix 75 grams of icing sugar with 15 grams of unsweetened cocoa powder, 1 tablespoon of whole milk and 1 teaspoon of vanilla extract. We mix well until it has a homogeneous texture and color.

We prepare the glaze for the chocolate millefeuilleMarina Corma

We pour the glaze over the millefeuille and spread it with the help of a spatula. We let it dry before consuming. We reserve the millefeuille in the refrigerator until ready to serve it.

We glaze the chocolate millefeuilleMarina CormaWhole chocolate millefeuilleMarina Corma

Easy Preparation Summary

  1. Mix the cream ingredients and thicken over medium heat.
  2. We transfer the cream to a bowl
  3. We integrate the chocolate into the cream and let it cool.
  4. We divide the sheet of puff pastry into 2. We preheat the oven to 200 ºC with heat up and down.
  5. Sprinkle icing sugar on both sides of the puff pastry, cover with greaseproof paper and place a tray on top.
  6. Bake for 20-25 minutes and let cool completely.
  7. We assemble the millefeuille filling the two layers of puff pastry with the chocolate cream
  8. We prepare the glaze by mixing the ingredients of this
  9. We pour and smooth the glaze, let it dry. We keep cold