Milk Chocolate Mille-feuille Recipe
crispy puff pastry, caramel milk chocolate, white chocolate chantilly, Coffee Caramel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Puff Pastry
Caramel Milk Chocolate
White Chocolate Chantilly
Coffee Caramel
Method
Preparing Puff Pastry
- 1
Bake Puff Pastry
Preheat the oven to 200°C (400°F). Roll out the puff pastry sheets and cut them into rectangles. Place them on a baking sheet lined with parchment paper, sprinkle with granulated sugar, and bake for 15-20 minutes or until golden and crispy. Let them cool completely.
Making Caramel Milk Chocolate
- 2
Prepare Caramel Milk Chocolate
In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the milk chocolate and caramel sauce. Stir until smooth and let it cool slightly.
Making White Chocolate Chantilly
- 3
Whip White Chocolate Chantilly
Melt the white chocolate in a microwave or double boiler. Allow it to cool slightly. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the melted white chocolate until combined.
Making Coffee Caramel
- 4
Prepare Coffee Caramel
Combine the caramel sauce and espresso in a small bowl, mixing until well combined.
Assembling the Mille-Feuille
- 5
Assemble the Layers
Take one piece of baked puff pastry and spread a layer of caramel milk chocolate on top. Add another piece of puff pastry, then a layer of white chocolate chantilly. Repeat the process, finishing with a piece of puff pastry. Drizzle with the coffee caramel before serving.
