Chocolate Millefeuille

Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%

Cooking Time

80 mins

Serving Suggestion

80 people


Allergy information

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How to make Chocolate Millefeuille


For the puff pastry, mix all the ingredients together for 2 minutes slow and 2 minutes fast. Let the dough rest for 10 minutes in the fridge. Roll the St-Villepré plate to 10 mm thick and give the dough 2 double foldings. Let the dough rest for 10 minutes in the fridge and give the dough again 2 double foldings. Let the dough rest for 12 hours in the fridge and roll the dough to 2 mm with a length off 35 cm on the side. Place the dough on 40x60 cm plates and let the sheets rest for 1 hour. Put a baking paper and baking tray on top before baking and bake for 25 minutes at 200°C. Once baked, sprinkle some icing sugar on top and let it melt by putting it back in the oven. Repeat this operation for the other side.  


For the chocolate custard cream, pour the gelatin leaves in cold water. Heat up the milk, cream and sugar in a pan. Mix the cornstarch with the eggs. Pour some hot milk in the preparation and then back in the pan until it cooks. Take the pan off the heat and add the butter, gelatin leaves and dark chocolate and mix well. Let the custard cream cool down in the fridge.


For the dark chocolate caramel, first heat the cream. Make a caramel with the sugar and glucose and deglaze with the hot cream. Add the butter and chocolate and let the caramel cool down.


To assemble the millefeuille, cut the baked puff pastry in 4 cm wide lanes. Pipe the custard cream on top and put the chocolate caramel on the cream. Put another puff pastry sheet on top. Pipe again custard cream and chocolate caramel. Place the last sheet off puff pastry on top. Cut portions off 10 cm wide with a sharp chef knife. Place the millefeuille on its side for better cutting. Place the assembled millefeuille with the cutted side on a carton. Finish as desired.

Other Ingredients

Puff Pastry:
1250 g flour
20 g salt
120 g St-Villepré for incorporation
650 g water
1 kg St-Villepré plate for lamination
Chocolate custard cream:
2 l milk
800 g St-Villepré Cream 35%
200 g St-Villepré for incorporation
400 g sugar
8 eggs
200 g cornstarch
800 g dark chocolate
Dark chocolate caramel:
450 g St-Villepré Cream 35%
300 g sugar
200 g glucose
200 g dark chocolate
50 g St-Villepré butter for incorporation

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