150 g dark chocolate (melted, for glaze)
2 tbsp heavy cream
Chopped hazelnuts or whole hazelnuts
Chocolate shavings
Fresh mint leaves (optional, for decoration)
Instructions
1. Prepare Puff Pastry Layers
Preheat oven to 200°C (400°F).
Roll out puff pastry sheets slightly on a floured surface.
Cut into equal rectangles or squares (depending on your cake shape).
Place on a baking sheet lined with parchment paper, prick lightly with a fork.
Bake for 12–15 minutes until golden and crispy. Let cool completely.
2. Make the Chocolate Cream Filling
Heat milk in a saucepan until warm (do not boil).
In a bowl, whisk egg yolks, sugar, cornstarch, and cocoa powder until smooth.
Slowly pour warm milk into the mixture while whisking constantly.
Return mixture to the saucepan and cook over medium heat, stirring, until thickened.
Remove from heat, add melted chocolate, butter, and vanilla. Mix well.
Cover with plastic wrap (touching the surface) and chill for 1 hour.
3. Assemble the Mille-Feuille
Place one pastry layer on a serving plate.
Spread a generous layer of chocolate cream.
Add another pastry sheet on top, then repeat layers until all pastry sheets are used.
Finish with a pastry layer on top.
4. Add the Glaze & Decoration
Mix melted chocolate with heavy cream to make a smooth glaze.
Pour glaze over the top layer and spread evenly.
Sprinkle chopped hazelnuts, chocolate shavings, and add mint leaves for decoration.
Tips
