Substituting cocoa powder for a little of the flour in puff pastry will produce crisp chocolate mille-feuilles. The flavour, though distinct, is delicate, so avoid cluttering the dish with colourful fruit; even the usually compatible orange or cherries will upstage the pastry. A few toasted almond flakes or hazelnuts would be all right but best of all is to explore a chocolate theme throughout and serve the pastry, still warm, with cocoa pastry cream filling and a few shavings of dark chocolate for decoration.
If you have made puff pastry before, this variation is simple. If you have not, then remember to rest the pastry well every time you roll it.
This pastry recipe makes more than you need to serve four – unless you are very hungry – but it freezes beautifully. Divide the pastry in half and use one part only for the mille-feuilles.
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