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    Meurice Millefeuille

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    Meurice Millefeuille

    Camille Lesecq, the 24-year-old pastry chef at the Hôtel Meurice in Paris, can sculpt blocks of chocolate and bricks of pastry into works of art worthy of a plinth in the nearby Musée du Louvre. His artistic creations include chocolate and confit lemon with cinnamon biscuit ice cream, as well as a bitter orange soufflé with saffron marmalade and chocolate sorbet. But one of his favourite desserts is the classic millefeuille. Here he shares a simple recipe, so you can create this French fancy at home.

    • Vegetarian
    • Preparation time: 40 minutes, plus chilling
    • Cooking time: 15 minutes for pastry, plus cooling
    • Total time: 1 hour 10 minutes, including chilling and cooling 25 minutes

    Serves: 8

    Ingredients

    • Chocolate Mousse
    • 100g dark chocolate, broken
    • 75g butter, cubed
    • 3 medium eggs, separated
    • 75g caster sugar
    • 375g ready-rolled puff pastry
    • Icing sugar to serve
    • Berries, to garnish (optional)
    • Vanilla cream
    • 40g icing sugar, sifted
    • 1 vanilla pod
    • 284ml carton double cream

    Method

    1. Make the vanilla cream: split the vanilla pod, scrape the seeds into the cream and add the icing sugar. Whip until the cream holds stiff peaks. Cover and chill.
    2. Make the chocolate mousse: melt the chocolate and butter in a bowl over a pan of simmering water. Remove from the heat. Leave to cool slightly. Beat the egg yolks with the sugar until pale and moussey. In a separate bowl, whisk the egg whites until stiff. Fold the chocolate into the egg yolk mixture then fold in the egg whites. Cover and chill for at least 6 hours or overnight.
    3. Preheat the oven to 200°C, gas mark 6. Roll out the pastry further, to about 2mm thick. Cut into 24 pieces of 10cm x 5cm. Bake for 10-15 minutes until golden brown and puffed up. Leave to cool then press to flatten the layers slightly.
    4. To serve, put a piece of pastry on each plate. Add a layer of vanilla cream. Top with a layer of pastry, then a layer of chocolate mousse. Top with a layer of pastry and dust with icing sugar. Serve garnished, if you like, with berries.

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