Chocolate millefeuille

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 2

Nothings beats the crispy pleasure of a millefeuille - except a chocolate millefeuille. Nougatine and puff pastry bring the crunch. Whipped, fluffy chocolate pastry cream spoils you with indulgence, while apricots refresh the taste buds with fruity and slightly sour flavour notes. Great for bakeries to sell as pastry. At the same time, it's a timeless winner on the dessert menu.

Chocolate millefeuille

Recipe components

Callebaut® ingredients

Puff pastry

IngredientsPreparation
  • 500g
    flour
  • 10g
    salt
  • 50g
    butter
  • 225g
    water

Mix together.

  • 400g
    butter

Spread over each layer of pastry (6x).

Spread onto a 40 x 60 cm baking sheet.

Chocolate flavoured whipped cream

IngredientsPreparation
  • 500g
    whipping cream

Whip.

Add.

Nougatine

IngredientsPreparation
  • 32g
    milk
  • 78g
    butter
  • 32g
    glucose

Bring to the boil.

  • 92g
    sugar
  • 2g
    pectin

Fold in.

Add.

Spread over two baking sheets.