Bicolor Mille-Feuille

Here is the recipe for a delicious Bicolor Mille-Feuille, where the term bicolor usually refers to the use of two types of cream, one light and one dark, such as custard cream and chocolate cream.

Ingredients

• 3 rectangular sheets of puff pastry
• 500 ml of milk
• 4 egg yolks
• 150 g of sugar
• 40 g of flour
• 1 vanilla pod
• 200 g of dark chocolate
• Powdered sugar for decorating

Preparation

1. Begin by preheating the oven to 200°C and prepare the puff pastry by pricking it with a fork to prevent it from puffing up too much during baking. Bake the puff pastry sheets until they become golden and crispy, about 15 minutes. Let them cool completely.

2. To make the custard cream, mix the yolks with the sugar until you get a light and fluffy mixture. Add the sifted flour and continue stirring.

3. Heat the milk with the vanilla pod split open to release its seeds. Remove the pod and pour the hot milk over the mixture of yolks, sugar, and flour, stirring continuously.

4. Transfer everything back onto the heat and cook over low flame, stirring until the cream thickens.

5. Divide the custard cream into two equal parts. In one half, add the dark chocolate previously melted in a double boiler or in the microwave and mix well until you obtain a homogeneous chocolate cream.

6. Now assemble the Mille-Feuille by alternating layers of puff pastry with a layer of custard cream and one of chocolate cream.

7. Finish with a sheet of puff pastry and dust with plenty of powdered sugar before serving.

Serve your Bicolor Mille-Feuille by slicing it gently to avoid letting the creams ooze out too much.

Curiosity

The Mille-Feuille, also known as Napoleon in many countries outside of Italy, is a classic dessert that involves the stacking of multiple layers of puff pastry interspersed with custard cream. In the bicolor version, the contrast between the vanilla sweetness of the custard and the intensity of the chocolate makes every bite a delightful play of flavors.