Easy Chocolate Cream Mille-Feuille for Valentine's Day

Name: Easy Chocolate Cream Mille-Feuille for Valentine's Day
Yield: 8 servings
Cuisine: American
Ingredients: 5 bars Chocolate bar; 200 ml Heavy cream; 2 sheets Frozen puff pastry

cookpad.japan @cookpad_jp

Making the same chocolate for Valentine's Day every year is boring!
I don't like having to deal with fussy recipes, but I really like chocolate that's presented nicely! That's how I came up with this little recipe.

-If you don't let the pie crusts completely cool, they will melt the chocolate cream when you sandwich it, so be careful.
-If you're making this in the winter, you can store it at room temperature. If you store it in the refrigerator, the pie crusts' texture will become half as crispy.
-You can also bake the pie crusts in a toaster oven.
-You can also brush the surface of the pie crusts with an egg wash before baking. For 8~10 pieces. Recipe by Yucchan**

cookpad.japan @cookpad_jp

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Ingredients

8 servings

5bars Chocolate bar
200 mlHeavy cream
2sheets Frozen puff pastry

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Steps

1

First, make the chocolate cream. Mix together the warmed heavy cream and chocolate and pour into a tray. Cool in the refrigerator.
2

For more detail on how to create this chocolate cream, see.
3

While the chocolate cream is chilling, bake the pie crust. Use a fork to prick holes in the puff pastry.
4

Use anything you can find in the freezer section of the supermarket or make it yourself.
5

Bake in an oven at 200℃ for 15~20 minutes. (Please adjust the times and temperatures according to your oven.)
6

Once the puff pastry has baked, cut each sheet in half and let cool completely.
7

Once the chocolate cream is firm, cut to the size of the pie sheets.
8

Sandwich the chocolate cream between two of the pie sheets.
9

Cut each sandwich into 4 or 5 pieces. (For best results, cut with a saw-like motion until you reach the chocolate part, then slice through the rest in one go.)
10

It's done. These are delicious when freshly made, so give it a try.
11

If you put the chocolate cream in a pastry bag before it hardens, you can squeeze it onto the pie sheets for a prettier presentation.