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Dark chocolate and wild mushroom mille-feuille

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

PT1H30M

Why not try?

1
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
2
Preheat the oven to 190°C/gas mark 5
3
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
4
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
5
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
6
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
7
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
8
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
9
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
  • olive oil

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