Ingredients
1 (sheet) puff pastry
50 gram white eating chocolate, melted
1 tablespoon raspberry jam (conserve)
1/2 cup (125ml) thickened (heavy) cream
50 gram white eating chocolate, grated finely
60 gram fresh raspberries
30 gram white eating chocolate, chopped coarsely
1 tablespoon thickened (heavy) cream, extra
1 tablespoon icing sugar
Method
1. Preheat oven to 240°C. Grease oven tray.
2. Place pastry sheet on tray; place a second oven tray on top. Bake about 15 minutes or until pastry is browned and crisp. Cool 2 minutes.
3. Spread pastry sheet with melted chocolate, then jam. Cut into 18 rectangles.
4. Beat cream in small bowl with electric mixer until firm peaks form; fold in grated chocolate.
5. Spread cream mixture over jam; sandwich pastry rectangles with raspberries.
6. Stir chopped chocolate and extra cream in small heatproof bowl over small saucepan of simmering water until smooth.
7. Drizzle mille-feuilles with chocolate mixture; dust with sifted icing sugar.
Related
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