VER­TI­CAL CHOCO­LATE MI L L E - F E U I L L E

MAKES: 6 PLATES

Herworld (Malaysia) - - HER LIVING -

IN­GRE­DI­ENTS: For the choco­late cream

• 300g milk choco­late • 150ml whip­ping Cream

For the tulip crisp

• 125g ic­ing su­gar

• 125g melted but­ter

• 125g all-pur­pose flour

• 5 eggs, whites only

METHOD:

For the choco­late cream

1. Cut choco­late into small pieces, then set aside in a bowl.

2. In a small saucepan and over medium heat, bring the cream to a boil.

3. Pour boil­ing cream into the choco­late, then stir gently with a plas­tic spoon or spat­ula, un­til the two in­gre­di­ents have com­bined to make a smooth choco­late cream.

4. Leave to cool, then re­frig­er­ate (take the cream out of the fridge 30 min­utes be­fore us­ing it).

For the tulip crisp

1. In a kitchen mixer with a pad­dle, or in a bowl with a spat­ula, com­bine all in­gre­di­ents to­gether and beat well to a smooth bat­ter con­sis­tency.

2. Re­frig­er­ate bat­ter for at least 1 hour.

3. Pre-heat your oven to 180°C.

4. On a bak­ing sil­i­cone sheet or a bak­ing pa­per, spread a thin and uni­formed layer of the tulip bat­ter.

5. Bake in the oven un­til golden in colour, then re­move and leave to cool.

6. As soon as the tulip is cold, break it into small pieces and store in an air­tight con­tainer.

To as­sem­ble

1. Us­ing a small- to medium-sized spoon, scoop some choco­late cream and sand­wich it be­tween 2 tulip crisps.

2. Re­peat this step 3 to 4 times (de­pend­ing on how big you want your dessert to be).

3. Ar­range mille-feuille on serv­ing plates.

4. Dec­o­rate as you wish (co­coa pow­der, ic­ing su­gar or fresh berries).

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