2 tablespoons unflavored gelatin powder, for the pastry cream
4 Rabbits®, for the pastry cream
500 grams puff pastry
flour, for rolling out
cocoa, for decorating
Rabbits®, for decorating
Preparation
25 mins
40 mins
Low
Place the whipping cream and milk in a pot and heat for 3 minutes.
Mix the egg yolks, sugar, vanilla extract, and cornstarch in a bowl until the ingredients are well combined. Pour in a little of the hot milk and mix.
Place the egg yolk mixture in a pot with hot milk and heat while stirring until it starts to thicken slightly without boiling. Remove from heat.
Add the hydrated gelatin and the Conejos®, mix until all ingredients are well combined, cover with plastic wrap, and let it rest.
Roll out the puff pastry on a flat surface with a little flour until it reaches a thickness of ½ centimeter. Cut large rectangles and place them on a baking tray.
Prick the pastry with a fork, place a tray on top, and bake at 180 °C for 20 minutes.
To assemble the chocolate mille-feuille: Place a sheet of puff pastry and pastry cream. Repeat the process until finishing with a sheet of puff pastry. Dust with cocoa and decorate with Conejos®.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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