Cocoa 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 Gold Cup Croissant plate to 10 mm thickness. Give the dough 2 double foldings and let the dough rest for 10 minutes in the fridge. Give the dough again 2 double foldings and let the dough rest for 12 hour in the fridge.

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 back in the oven.

To create the custard cream, mix the milk with the custard cream mix and whip 3-4 minutes at medium speed. In the meantime melt the Gold Cup compound chocolate and once it’s melted, add to the custard cream.

To assemble the millefeuille, cut rectangles off 4x10 cm from the puff pastry sheet. Pipe 40 g off the custard cream on the rectangle and put another on top. Pipe another 40 g of custard cream and finish with a puff pastry rectangle. Decorate the millefeuille with some cocoa powder.