Chocolate millefeuille recipe

This luxurious chocolate and raspberry filled pastry recipe will be a tasty delight for any Valentine's Day dessert

Ingredients

• 375g packet ready-rolledpuff pastry
• 4-5 level tablespoons raspberry jam
• 150-170g punnet raspberries

For the ganaches:

• 300ml carton whipping cream
• 50g (¾oz) white chocolate, broken into pieces
• 200g bar dark chocolate, broken into pieces
• Few drops of vanilla extract
• Small, disposable piping bag

Method

1. 1. Set the oven to Gas Mark 7 or 220°C.
   2. Unroll the pastry and trim off edges
   3. Cut pastry widthways into 3 pieces and place them on a baking sheet
   4. Prick the top of the pastry with a fork, so that it rises evenly, place another baking sheet on top, supporting it just above the pastry with metal cooking weights or potato cubes.
   5. Bake in top of the oven for 15-20 minutes, or until pastry is a lightgolden colour
      
   6. Remove top baking sheet, then take the bottom sheet out of the oven. Slide the pastry sheets on to a wire rack to cool.

   Meanwhile, make the ganaches:
   

   To make white chocolate ganache:
   

   1. Pour 4 tablespoons whipping cream into a pan and bring it to the boil and pour it over the white chocolate and stir until the chocolate melts, warming it gently if necessary.

   To make dark chocolate ganache:
   

   1. Pour the remaining cream into a pan and bring it to the boil; pour it over the plain chocolate
   2. Stir until the chocolate dissolves and add the vanilla.
   3. Reserve a small amount of the mixture to spread on the top; keep this in a bowl at room temperature.
   4. Chill remaining ganache well.
   Make the rest:
   
   1. Whisk the chilled ganache until it’s light and fluffy.
   2. Keep the best piece of pastry for the top and spread the raspberry jam over the other 2 pieces and spread the whipped ganache over them and arrange the raspberries on top
   3. Stack the 2 layers on a serving plate.
   4. Re-warm the reserved dark ganache and the white chocolate ganache for the topping, if necessary, heating them gently so that they don’t separateTransfer white chocolate ganache to the piping bag.
   5. Spread the dark chocolate ganache over the reserved piece of pastry and place it on top of the stacked pieces
   6. Cut off the end of piping bag to give a small hole and pipe lines widthways across the top of the millefeuille.
   7. Use tip of a fine skewer to draw lines lengthways, in alternating directions, through the white lines to feather them
   8. Keep the millefeuille chilled until serving