Saturday, August 6, 2011

Millefeuille Caramelised Au Chocolat

Millefeuille Caramelise au Chocolat
Millefeuille = A thousand layers. A thousand layers of what? Of pâte feuilletée (puff pastry) alternance of butter and dough. A very straight forward and old traditional recipe. Between the feuilletage is rich confectioner's custard with melted dark Belgium couverture. To cut wastages, my Millefeuilles are feuillé vertically instead of horizontally :-)

No comments:

Post a Comment