Millefeuille chocolate with cream patisserie
Incredients we will use:
3-sheet puff pastry chocolate
* 1 / 2 pound walnuts, coarsely
* 300 g sour cherry syrup
For the cream:
* 1 liter milk
* 800 grams of chocolate, chocolate
* 200 g margarine
* 200 g sugar
* 140 g flour
* 2 tablespoons cornflour
* 5 egg yolks
For whipped cream:
* 1 liter cream
* 100 g sugar
For garnish:
* Slices of white chocolate
* Slices of chocolate milk
What we do: In double boiler melt the chocolate, add margarine and stir until they unite. Place a saucepan over medium heat and heat to 800 ml of milk.
In a deep bowl add the flour, sugar, cornflour, egg yolks, add the cold milk and stir kept to unite. Then pour the mixture into the pot with hot milk and cook, stirring constantly until they become tight cream. Pour the cream into a large bowl, add the melted chocolate, stir well to join and leave to cool.
Meanwhile, in bowl of mixer at high speed beat cream with sugar until they are whipped. Once cooled the cream, add the cream and stir in a circular motion, until a homogeneous mixture.
Place the bowl in the refrigerator and allow the cream to freeze.
Meanwhile, Preheat the oven to 180oC, put the pastry in a baking pan, puncture the surface with a fork and bake for 10 minutes.
Remove from oven and let cool. When cooled, poured a pastry in a deep rectangular dish and a brush in light syrup with cherry syrup. Spread half the chocolate cream, sprinkle with nuts etc. Cover with second pastry. Syrup package, spread the remaining cream, cover with the third sheet and the syrup that.
Garnish with slices of chocolate and put the bowl in the refrigerator for about an hour before we cut the cake.
Advice If you do not find a chocolate pastry, we use the classical.