Pullman Bangkok King Power - Luxury hotel - Chocolate Mille Feuille

Nothing beats the crispy pleasure of a mille feuille – except a Chocolate Mille Feuille. Let’s discover the secret recipe of Chocolate Mille Feuille from our Executive Chef Dominique Ferchaud.

1. Puff Pastry

Ingredients

• Bread flour 5 kg
• Salt 100 g
• Fresh cream 500 g
• Water 2.5 litres
• Cocoa Powder 50 g
• Butter 2,000 g

Method

• Whisk bread flour, salt, fresh cream, water and cocoa power until it become a dough
• Refrigerate 2 hours
• Spread butter over the dough
• Refrigerate overnight
• Roll the dough into puff and cut it

2. Chocolate Caramel Mousse

Ingredients

• Sugar 600 g
• Cream 700 g
• Butter 200 g
• Dark Chocolate (58%) 500 g
• Gelatin 8 pcs
• Cream 1,200 g

Method

• Place the sugar in a saucepan and bring to a boil until it become caramel
• Add cream into caramel
• Mix butter with dark chocolate
• Mix all together
• Add gelatin and cool it down
• Whip the cream until stiff peaks hold and pour gently into the above mixture
• Pour into a mold and refrigerate overnight