Baking & Pastry
Choco Mille Feuille by Chef Aaron Laksana
Servings
15 Servings
Time
60 min
Difficulty
Medium
Ingredients
Ingredients A:
- Unclely Puff Pastry (12 sheets), cut into 5 × 10 cm rectangles
- Beaten egg yolk
Ingredients B:
- Chockely Premium (180 gr)
- Non-Dairy Fresh Cream (200 g)
- Cocoa Powder (20 g)
- Coffee Water (10 g)
Ingredients C:
- Biscuits (150 g)
- Butter (50 g)
- Powdered Sugar (50 g)
- Salt (3 g)
- Roasted Cashews (15 pcs)
Ingredients D:
- Chockely Premium (200 gr)
- Innova Diced Peanut (50 gr)
- Donut Sugar
Instructions
- Cut the Unclely Puff Pastry into 5 × 10 cm rectangles. Place them on a baking tray and brush with beaten egg yolk.
- Bake at 200°C for 15 minutes until crispy and puffed. Place another baking tray on top to keep the pastry flat and even.
- Melt Ingredients B without bringing them to a boil, then chill until firm.
- Whip until light and fluffy, then transfer into a piping bag.
- Crush the biscuits from Ingredient C and combine with the butter, powdered sugar, and salt. Mix until crumbly and clumped together, then shape into balls while wrapping around the roasted cashews.
- Bake for 10 minutes until set.
- Melt Ingredient D, add the Innova Diced Peanuts, and mix evenly. Dip the cashew biscuit balls from Ingredient C into the chocolate mixture.
- Assemble the layers by alternating puff pastry and chocolate coffee cream, making 3 layers. Pipe the cream on top and dust with donut sugar.
- Arrange the choco Ferrero balls on top and serve.
Related Products
Innova Diced Peanut
Roasted diced peanuts, ideal for toppings or dough mixes.
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Chockely Premium
Premium compound chocolate with high cocoa content and a rich, indulgent taste.
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Unclely Puff Pastry
Ready-to-bake frozen puff pastry sheets with flaky layers for various sweet and savory pastries.
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