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Thursday, December 29, 2005
Mille-feuille au chocolat et à la vanille

[Chocolate and vanilla mille-feuille]

I have an obsession with puff pastry; actually even if i had never made it before today, i've always felt very confident about it.
But i thought it was time, now, to *really* make it. And if i wanted to make puff pastry i was not ready to make any kind of puff pastry, it had to be something special. Actually i think that if i am able to do a special kind of puff pastry i can make plain puff pastry as well.

As soon as i got Pierre Hermé's Mes desserts au chocolat, my eye has been caught by a wonderfull picture of chocolate puff pastry. It had to be THE one.

This puff pastry is made by a simple flour-butter-water dough and a butter-cocoa powder dough.
You have to give the dough 6 turns, leaving at least 2 hours between each turn.
I just advise you to roll the dough thinner than 4mm when ready to bake as it will rise a lot (see picture).
While making it, i wasn't sure how the pastry would turn out as i expected it to look like Pierre Herné's. But the white layers of mine disappeared quite quickly (after 3 turns). Thus i was reassured to see that Keiko's were much like mine. What a relief !

After making the pastry, i had to find a way to use it and the chocolate and vanilla millefeuille which the négatif du mille-feuille au chocolat [photographic negative of the chocolate filled millefeuille] looked so perfect.

All you make is a rich crème patissière [flour enriched custard]. And though i dind't use orange zest in it, i thought it would looked pretty as a decoration.
I had a little problem with the creme patissière as it was too liquid. I guess i should have add a little more starch than the 55g stipulated in the recipe.
Anyway, i'm very happy with how the puff pastry came out. And this dessert is wonderful. You can really feel the taste of cocoa.

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11 sweets:
Blogger smtilley5 said something sweet:

Look Good I must try it one day

P.S. Cool Blog

29 December, 2005 18:13 

Blogger Fran said something sweet:

Fanny this looks divine! I have never ventured into this realm but would like to some time. What an inspiration!

29 December, 2005 19:25 

Blogger Claire ou Aida ou Flore !! =) said something sweet:

Alors ça y est, tu l'a fini !
J 'éspère que tu m'en ferras goûter !

30 December, 2005 12:16 

Blogger Banlieue Blog said something sweet:

dear, dear, dear!
That looks perfect to me! I might have to look for the recipe of that Puff Dough and give it a whirl!
Happy New Year, Fanny!
(I'm really impressed!)

01 January, 2006 11:30 

Anonymous Anonymous said something sweet:

Ca a l'air super bon! Moi aussi je suis une adepte de pate feuilletee, j'adore le long processus de preparation. Cette recette au chocolat m'intrigue et j'ai deja envie d'essayer! Bravo Fanny!


02 January, 2006 20:20 

Blogger *fanny* said something sweet:

Hi smtilley5, thanx for dropping by.

Hi Fran, i never ventured in this realm either till today. You really must'nt be scared. It's so fantastic.

Boubinou, je t'en ferais quand tu en voudras.

Hi Melissa, i saw on your blog that you are a 'croissant pro' so puff pastry must be so easy to you. Thanx for your kind words as always.

Hi Bea, c'est vrai que faire de la pate feuilletée est une addiction. Depuis que j'en ai fait je n'ai qu'une envie : recommencer...


03 January, 2006 18:07 

Anonymous Anonymous said something sweet:

Dear Fanny

Your puff pastry looks divine! I'm inspired to give the Pierre Herme's recipe a go! Happy New Year.

04 January, 2006 07:34 

Blogger Unknown said something sweet:

wahouh !!! got to try this recipe
but i am not sure i understand how to bake the pastry...

09 January, 2006 13:58 

Blogger Unknown said something sweet:

Thanks Fanny for your visit but i just realised that to be abble to bake a "chocolate" pastry feuilletée i've got to have the entire recipe (dixit the measurements of ingredients and so , so i 'll buy "Pierre Hermé" (i met him last year here in the Luberon) BOok...
thank you for your beautiful pictures ...

09 January, 2006 15:15 

Blogger Olivier aubin said something sweet:


Le site est tres réussi (prise de vue très sympas), cette recette aussi; je me lance dans son execution tres bientot!
a bientôt pour le compte rendu!



25 January, 2006 14:45 

Blogger Rachael Narins said something sweet:

Oh my goodness! That is exquisite. You know, they didnt bother teaching us how to make puff pastry at my cooking school because they claimed it takes too long to learn...with that in my head, I am doubly impressed with this post! You are amazing!

25 July, 2006 22:23 

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