Chocolate millefeuille
(Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo Callebaut Chocolate Ambassador Belgium)
Puff pastry
| Ingredients | Preparation |
|---|---|
|
500 g
flour
10 g salt 50 g butter 225 g water |
Mix together. |
| 400 g butter | Spread over each layer of pastry (6x). |
| Spread onto a 40 x 60 cm baking sheet. | |
Chocolate flavoured whipped cream
| Ingredients | Preparation |
|---|---|
| 500 g whipping cream | Whip. |
| 50 g dark chocolate Callebaut Finest Selection Fortina | Add. |
Nougatine
| Ingredients | Preparation |
|---|---|
|
32 g
milk
78 g butter 32 g glucose |
Bring to the boil. |
|
92 g
sugar
2 g pectin (for baking) |
Fold in. |
|
187 g
chopped almonds
8 g cocoa powder Callebaut CP |
Add. |
| Spread over two baking sheets. | |
