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Mille-Feuille of Apples and Chocolate with Almonds
A sophisticated French dessert featuring alternating layers of crispy nutty pastry, apple-orange compote, and dark chocolate ganache. Topped with sliced almonds and powdered sugar.
Ingredients
- 320 g Puff pastry
- 4 medium Apples
- 1.5 medium Oranges
- 150 g Dark chocolate 70%
- 100 g Walnuts
- 120 g Butter
- 50 g Flour
- 100 g Sugar
- 50 g Powdered sugar
- 150 ml Heavy cream
- 1 medium Egg
- 60 g Sliced almonds
- 0.5 tsp Vanilla
- 0.5 pinch Salt
Instructions
Step 1
Preheat the oven to 200°C. Unroll the puff pastry, sprinkle with sugar and crushed walnuts. Bake for 15 minutes until golden. Cool and cut into rectangles.
Step 2
Peel and dice the apples. Cook them in a pot with the orange juice and 30g of sugar until they form a compote. Let cool.
Step 3
Prepare the ganache: melt the chocolate with 50g of butter and the cream. Add the vanilla. Let rest until thickened.
Step 4
Toast the sliced almonds dry in a skillet for 3 minutes.
Step 5
Assemble the mille-feuilles: pastry base, apple compote, ganache, pastry. Repeat the layers. Finish with ganache.
Step 6
Dust with powdered sugar and toasted sliced almonds. Refrigerate for 30 minutes before serving.