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Giant Mille-Feuilles
Super-sized French patisserie! ✨
Team
Chefclub
Total time: 25 minutes
Ingredients for 6 people
3 sheets of puff pastry
1 1/2 cups of sugar
2 1/4 cups of mascarpone
3 1/3 cups of heavy cream
1 cup of white chocolate, melted and cooled
1 cup of milk chocolate, melted and cooled
12 lindor lindt ® truffles
Tools
Plastic bottle top
Hand mixer
Ziploc bags
Step 1/4
Cut the largest possible rectangle from each puff pastry. Using the cap, remove 6 discs of dough from one of the rectangles. Prick the 3 rectangles with a fork and toast them on both sides in a frying pan. Add sugar so that they are caramelized.
Step 2/4
Whip half of the mascarpone and half of the cream into a whipped cream and then add the melted white chocolate (it must not be too hot). Do the same with the other half of the mascarpone, the cream and the melted milk chocolate. Place each whipped cream in a ziploc bag.
Step 3/4
Cut one of the lower corners of the bag with the milk chocolate whipped cream and use it as a piping bag to cover one of the rectangles without a hole. Place 6 truffles in the cream.
Step 4/4
Place over the second rectangle without hole and cover it with white chocolate whipped cream in the same way. Place the remaining 6 truffles in the cream at the locations of the holes in the last rectangle and place over the rectangle with holes. Cut out and enjoy.
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