Chocolate Napoleon Cake (Mille-Feuille)
This classic French dessert features layers of crisp puff pastry filled with rich cream sauce, finished with a chocolate coating and a light dusting of cocoa powder.
Ingredients
Puff pastry (rolled to 2mm thick, cut into 10cm × 20cm rectangles)
3
Pastry cream (crème pâtissière) (thick layer)
Powdered sugar (for dusting the pastry surface for caramelization)
Instructions
1
Preheat the oven
Preheat the oven to 200°C (gas mark 7).
2
Bake the puff pastry
Place the three sheets of puff pastry in the oven and bake for about 12 minutes.
3
Caramelize
Remove the pastry, dust with powdered sugar, and caramelize using a kitchen torch or the oven broiler.
4
Assemble
Spread a thick layer of pastry cream on the first sheet of puff pastry, place the second sheet on top, spread another layer of cream, and finish with the third sheet.
5
Trim and cut
Press gently to secure the layers, trim the uneven edges with a cake knife, and cut the cake into four pieces.
6
Decorate
Arrange on a plate and dust with a little powdered sugar to decorate.
