This savoury mille-feuille recipe from Paul A. Young, shows off the versatility of chocolate as an ingredient. Do not fear – the chocolate isn't sweet, it just gives a wonderfully rich depth of flavour to match the earthy mushrooms in this dish.
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To start the dish, roll out the puff pastry until it is 5mm in thickness. Cut the sheet into 4 rectangles, measuring 7.5 x 12.5 cm, place onto a baking tray and brush with egg yolk. Leave uncovered in the fridge for 30 minutes
400g of puff pastry
1 egg yolk, for glazing
Preheat the oven to 190°C/gas mark 5
Bake the pastry sheets for 15 minutes in the oven until nicely puffed up and golden. Remove from the oven and allow to cool completely
Add the oil to a pan and set over a low heat. When hot, add the shallots, garlic and rosemary and cook gently until the shallots are translucent and soft
1 tbsp of olive oil
150g of shallots, thinly sliced
3 garlic cloves, thinly sliced
1 tbsp of rosemary leaves, finely choped
Increase the heat to medium and add the mushrooms, stirring to lightly cook. Pour in the Madeira, season, and allow to simmer for 2 minutes
100g of oyster mushrooms
75g of chestnut mushrooms
50g of girolles
50g of cep mushrooms
50ml of Madeira
1 tsp sea salt
1/2 tsp white pepper
Pour the cream into another saucepan and bring to the simmer, then add the chocolate and whisk well until melted
200ml of whipping cream
75g of African 85% dark chocolate, broken into pieces
To assemble the dish, carefully make 2 horizontal cuts through each puff pastry sheet so you have 3 thin layers per sheet, allowing you to form 5 or 6 layers for each mille feuille
Lay the bottom sheet on a plate, then spoon over some of the mushroom filling. Pour over some chocolate sauce, then lay the second pastry sheet on top. Add more mushrooms, then sauce, and another sheet of pastry, until you have 5–6 layers. Repeat with the second plate
Spoon some sauce around the plates and scatter some chives over the mille feuille. Finish with a dash of olive oil and some rosemary leaves
15g of chives, cut into 5cm pieces
1 tsp rosemary leaves, for garnish
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