YIELDS: 3 | PREPARATION: 360 minutes | COOKING: 70 minutes | SKILL LEVEL: Intermediate Recipe by Kirsten Tibballs
As seen on the Baking Stage at The Good Food & Wine Show in Melbourne, I present, my irresistible Chocolate & Coffee Mille Fuille.
Combining rich dark chocolate with exquisite Jura coffee to create an unforgettable flavour-union.
Three layers of satisfyingly crisp puff pastry alternating with luscious chocolate coffee custard and topped with caramelised almonds.
ROUGH PUFF PASTRY
170 g
unsalted butter, cold
175 g
baker’s flour
¼ tsp
salt
60-70 g
ice water
baker’s flour, for dusting
CARAMELISED ALMONDS
50 g
water
70 g
caster sugar
100 g
slivered almonds
CHOCOLATE COFFEE CUSTARD
200 g
full cream milk
½ tsp
vanilla bean paste
15 g
custard powder
45 g
caster sugar
90 g
egg yolks
160 g
Callebaut 2815 Dark Chocolate 57.7%
65 g
unsalted butter, cubed
45 ml
coffee, Jura espresso
ASSEMBLY
icing sugar, for dusting