Chocolate mille-feuille

1. Preheat the oven at 200°C (th. 6/7).

2. Roll out very finely thepuff pastry dough on a floured work surface. Prick the dough regularly with a fork. Cut 18 rectangles of equal size.

3. Place the rectangles on a baking sheet lined with parchment paper. Place a grill on top to prevent the dough from rising. Bake for 15 minutes. Remove from the oven and take off the grill. Leave to cool.

4. Prepare the cream: pour the milk into a pan and bring to a boil. During this time, whisk the yolks with the sugar.

5. Add the flour and the cocoa. Mix well. Pour a small ladle of boiling milk into the mixture while whisking until the cream comes off the pan. Remove from the flame and pour the cream into a bowl and leave to cool, stirring from time to time.

6. Spread the chocolate cream onto 12 rectangles. Layer the mille-feuille on a plate alternating between layers with cream and pastry dough.

7. Serve immediately or refrigerate before serving..

Photo credit : Viel