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🍰 Chocolate Mille Feuille with Caramel Oranges

413 kcal · 30 min · 4 servings

Ingredients

• Chocolate for melting, dark 200 g
• Eggs 3 pcs.
• Sugar 10 tbsp
• Whipping cream 200 g
• Puff pastry 1 pcs.
• Oranges 2 pcs.
• Orange juice 100 ml
• Cornstarch 2 tsp
• Apricot jam 4 tsp
• Icing sugar 2 tsp

Instructions

1. 1. Chop the chocolate into small pieces.
2. 2. Melt the chocolate pieces in a bowl placed over a pot of hot water (bain-marie).
3. 3. Let the melted chocolate cool down to room temperature.
4. 4. Separate the eggs so you have distinct egg yolks and egg whites.
5. 5. Place 2 egg yolks and 2 tablespoons of sugar into a bowl.
6. 6. Whisk the egg yolk and sugar mixture until frothy using a mixer.
7. 7. Stir the lukewarm chocolate into the egg yolk mixture slowly while stirring continuously.
8. 8. Whip the egg whites in a tall container until they form stiff peaks.
9. 9. Gently fold the whipped egg whites into the chocolate-egg yolk mixture.
10. 10. Whip the cream in a tall container until stiff.
11. 11. Gently mix the whipped cream into the egg yolk-chocolate mass.
12. 12. Place the mousse in the refrigerator for 2 to 3 hours to set.
13. 13. Preheat the oven to 160 degrees Celsius fan-assisted.
14. 14. Roll out the puff pastry flat.
15. 15. Cut the dough into a total of 12 squares: 4 large, 4 medium, and 4 small.
16. 16. Brush the puff pastry squares with the remaining egg yolk.
17. 17. Sprinkle 3 tablespoons of sugar evenly over the brushed pastry pieces.
18. 18. Bake the puff pastry for about 10 minutes in the oven until crispy.
19. 19. Peel the oranges.
20. 20. Slice the oranges.
21. 21. Place the remaining sugar into a saucepan.
22. 22. Caramelize the sugar over low heat for about 2 minutes.
23. 23. Deglaze the caramel with orange juice.
24. 24. Let the sauce reduce slightly.
25. 25. Mix cornstarch in a small bowl with 2 tablespoons of water until smooth.
26. 26. Add the starch mixture to the sauce to thicken it.
27. 27. Add the orange slices to the saucepan with the sauce.
28. 28. Remove the saucepan from the heat.
29. 29. Spread apricot jam onto the 4 large puff pastry squares.
30. 30. Fill the chocolate mousse into a piping bag.
31. 31. Pipe the mousse onto the large and medium puff pastry pieces.
32. 32. Stack the puff pastry layers on top of each other.
33. 33. Dust the dessert with powdered sugar.
34. 34. Plate the mille-feuille.
35. 35. Decorate the dish with the orange sauce.
36. 36. Serve the dessert.

Nutrition per serving

• kcal: 413
• Protein: 6 g · Fett/Fat: 28 g · Carbs: 36 g