Milk Chocolate Mille Feuille

Experience layers of delicate pastry and silky chocolate with our Mille Feuille, crafted using Islands' 55% Milk Chocolate Buttons. This elegant dessert combines crisp textures with the smooth, creamy richness of premium milk chocolate for a truly indulgent treat.

• INGREDIENTS

  Pastry

  • 2 x 320g Puff Pastry Sheets 

  • 50g Icing Sugar 

  Vanilla Chantilly 

  • 300ml Double Cream

  • 30g Icing Sugar 

  • 1 Vanilla Pod 

  Chocolate Ganache 

  • 250g 55% Islands Milk Chocolate

  • 300ml Double Cream 

  • 30g Salted Butter

  Choice of fresh berries, for decoration.

• METHOD

  For the ganache

  • Heat the cream and butter in a pan until the butter has melted and the mixture is steaming.

  • Pour over the chocolate and mix together to emulsify. Decant into a bowl, cover within clingfilm and leave it plenty of time to set. 

  For the puff pastry

  • Preheat your oven to 175°C 

  • Roll out the pastry sheets to fill your baking trays, place the puff pastry onto a lined tray, sprinkle a thin layer of the icing sugar on top.

  • Layer a sheet of parchment paper on top and then a second heavy baking tray (Or weighted tray) and bake for 15 minutes or until the pastry is golden and crisp.

  • Leave to cool before cutting into even rectangles with a serrated knife. (leave at room temperature until needed) 

  To assemble 

  • Whip your Chantilly ingredients together until firm.

  • Pipe layers of both the Chantilly and ganache on two of three pastry sheets then top with the third.

  • Dust with icing sugar, serve with fresh berries and enjoy!