Dark chocolate and wild mushroom mille-feuille

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.

First published in 2015

Ingredients

Metric

Imperial

Dark chocolate and wild mushroom mille-feuille

To serve

Method

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
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
6
Pour the cream into another saucepan and bring to the simmer, then add the chocolate and whisk well until melted
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

Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.

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