Mille-Feuille Chocolate Noir Modern with Raspberry
Refined dark chocolate cream slices layered with crisp caramelized puff pastry and bright raspberry jelly.
Ingredients
Puff Pastry Dough
- 550 g water 19.4 oz
- 1075 g pastry flour type 400 37.92 oz
- 25 g salt 0.88 oz
- 10 g white wine vinegar 0.35 oz
- 1000 g butter for lamination 35.27 oz
Vanilla Pastry Cream
- 500 g whole milk 3.5% (17.64 oz)
- 500 g heavy cream 35% (17.64 oz)
- Seeds from 1 Bourbon vanilla bean approx. 4 g
- 140 g pasteurized liquid egg yolk 4.94 oz
- 140 g granulated sugar 4.94 oz
- 60 g inulin HSI 2.12 oz
- 60 g vanilla custard powder 2.12 oz
- 22 g powdered gelatin 200 Bloom (0.78 oz)
- 100 g cold water for blooming gelatin 3.53 oz
- 1200 g cold heavy cream 35% (42.33 oz)
Chocolate Vanilla Cream
- 1000 g vanilla pastry cream 35.27 oz
- 200 g Maracaibo Clasificado 65% dark chocolate couverture 7.05 oz
Raspberry Jelly
- 700 g raspberry purée no added sugar, Boiron preferred (24.69 oz)
- 220 g granulated sugar 7.76 oz
- 60 g inulin HSI 2.12 oz
- 20 g pectin NH 0.71 oz
Assembly & Garnish
- 800 g baked puff pastry sheets 28.22 oz
- 120 g fine English sugar 4.23 oz
- 350 g pastry cream 12.35 oz
- 800 g whipped chocolate vanilla cream 28.22 oz
- 330 g raspberry jelly 11.64 oz
- 150 g fresh raspberries 5.29 oz
- 50 g Maracaibo Clasificado 65% chocolate for decor (1.76 oz)
- 60 g granulated sugar for caramelizing (2.12 oz)
Instructions
Puff Pastry
- Combine all ingredients except butter for turns and knead until elastic. Final dough weight should be 1600 g (56.4 oz).
- Rest dough in refrigerator for at least 4 hours.
- Laminate with butter using 5 single turns. Rest in fridge for at least 1.5 hours between each turn.
- Roll out to 2.25 mm thickness, sprinkle with fine sugar, roll down to 2 mm. Dock with serrated roller and dust again lightly.
- Cut into 56 x 32 cm (22.05 x 12.6 in) rectangles. Bake under a Silpain mat.
- Pre-bake: 190°C (374°F) until golden yellow
- Caramelize: 220–230°C (428–446°F)
- While warm, cut three strips of 50 x 9 cm (19.69 x 3.54 in).
Vanilla Pastry Cream
- Boil milk, first quantity of cream, and vanilla bean seeds.
- Whisk yolks with sugar, inulin, and custard powder until light.
- Bloom gelatin in cold water for 10 minutes and melt gently.
- Temper yolk mixture with hot cream, then return all to pan and bring to boil. Add gelatin and mix until smooth.
- Add second quantity of cold cream and emulsify with hand blender.
- Store in vacuum bags, cool rapidly to 4°C (39.2°F), freeze 20 minutes before use.
- Whip when ready to use to a creamy texture at 0–2°C (32–35.6°F).
- 🧈 Optional mousseline: Add 200 g whipped butter per 1000 g of whipped cream with 5–10% flavoring paste (e.g., pistachio).
Chocolate Vanilla Cream
- While vanilla cream is still warm, add chocolate couverture.
- Emulsify with immersion blender for 1 minute.
- Store as above, then whip to soft peaks before use.
Raspberry Jelly
- Warm raspberry purée to 40°C (104°F).
- Mix sugar, inulin, and pectin; add gradually to purée.
- Bring to boil and chill completely.
ASSEMBLY
- Spread raspberry jelly on 2 strips of puff pastry.
- Using a 9-hole tip, pipe a layer of whipped chocolate vanilla cream on top.
- Stack the strips, alternating filling and pastry layers. Press gently.
- Pipe final layer of cream using perforated nozzle, place third pastry strip on top, press lightly.
- Freeze briefly. Cut into 7 x 9 cm (2.76 x 3.54 in) rectangles.
- Dust with sugar, caramelize surface with a blow torch.
- Cut half into triangles and stand upright. Pipe whipped vanilla cream onto the cut side using a St. Honoré tip.
- Garnish with fresh raspberries and chocolate leaves.
Notes
STORAGE & NOTES
- Store finished mille-feuille in the refrigerator. Best enjoyed within 2 days.
- Creams can be frozen and whipped as needed.
- Ensure gelatin and yolk-based creams are fully cooked to deactivate amylase and prevent thinning.
Nutritional Values (per 100g)
- Calories: 317 kcal
- Fat: 21.59 g (of which saturated: 16.18 g)
- Carbohydrates: 26.03 g (of which sugars: 12.72 g)
- Proteins: 3.35 g
- Salt: 0.34 g
- Energy: 1325 kJ
Description: A modern mille-feuille composed of crisp caramelized puff pastry layers filled with rich dark chocolate cream and bright raspberry jelly, finished with fresh raspberries and a touch of brûléed sugar.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.