Cinnamon, Chocolate & Pear Mille-feuille
by Ling
@ 23 Oct 2013
Ingredients
1 puff pastry (500g)
71g icing sugar
4g ground cinnamon
Chocolate Cream
71g sugar
28g custard powder
282ml milk
71g whole eggs
34g Guanaja chocolate
14g butter
Ground cinnamon, to taste
Pear Cream
73g sugar
29g custard powder
73ml milk
73g whole eggs, lightly beaten
220ml pear purée
1 gelatine sheet
15g butter
15ml Williams pear liqueur
Preparation
For the chocolate cream: Mix the sugar and custard powder in a mixing bowl. Set aside. Heat the milk over low heat to a boil in a saucepan. Remove saucepan from the heat and gradually add the heated milk into the custard powder mixture and whisk until sugar has dissolved. Add in the beaten whole eggs and continue whisking until creamy. Add in the chocolate and whisked until well incorporated. Add in the butter and ground cinnamon and whisk until chocolate cream is smooth and then chill in the refrigerator.
For the pear cream: Mix the sugar and custard powder in a mixing bowl. Set aside. Heat the milk over low heat to a boil in a saucepan. Remove saucepan from the heat and gradually add the heated milk into the custard powder mixture and whisk until sugar has dissolved. Add in the beaten whole eggs and continue whisking until creamy. Fold in the pear purée. Transfer the pear mixture into a saucepan and heat the mixture to a simmer. Add in the gelatine and cook until gelatine has melted. Remove saucepan from the heat and fold in the butter and pear liqueur and then chill in the refrigerator.
Roll out the puff pastry on a floured surface into 12 rectangle sheets (3-cm X 8-cm) and place onto a baking tray. Bake the puff pastry sheets in a preheated oven at 180°C until golden browned. Remove baked puff pastry sheets from the oven and set aside to cool. Once cooled, pipe the chocolate cream on one layer of the baked puff pastry and top with another sheet of baked puff pastry sheet and pipe in the pear cream. Finish with another sheet of baked puff pastry. Dust with the cinnamon, chocolate and pear mille feulle with icing sugar and ground cinnamon and serve immediately.
Makes 12 mille-feuille
