Adam Liaw’s Easter egg millefeuille
If you’ve got surplus chocolate eggs this Easter (and who doesn’t?), try turning them into something a little more exciting.
Ingredients
1½ sheets good-quality puff pastry
Easter eggs, broken and whole
dark chocolate shavings, to decorate
WHITE CHOCOLATE CREAM
100g white chocolate
2 tsp vanilla extract
150ml thickened cream
dark chocolate cream
200g dark chocolate (above 50 per cent cocoa content), plus extra
50g caster sugar
1 tsp Dutch process cocoa powder
300ml thickened cream
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Halve the whole puff pastry sheet to give you three half sheets and place them side by side on a baking tray lined with baking paper. Place another sheet of baking paper on top and add another baking tray to sandwich the pastry. Bake for 20-25 minutes until the pastry is dark brown and caramelised. Allow to cool.
Step 2
To make the white chocolate cream, combine the chocolate, vanilla and cream in a small saucepan and stir until the chocolate melts. Transfer to the bowl of a stand mixer and whip to soft peaks. Remove to a separate bowl and chill for a few minutes until firm.
Step 3
For the dark chocolate cream, combine the chocolate, sugar, cocoa and cream in a small saucepan and stir until the chocolate melts. Transfer to the bowl of a stand mixer and whip to soft peaks. (You can use the same
saucepan and stand mixer bowl and attachments as the white chocolate mixture without washing them.)Step 4
Pipe or spread half the dark chocolate
cream over one puff pastry sheet and place a few pieces of broken Easter egg on top of the cream. Place the second puff pastry sheet on top of the cream and pipe or spread the white chocolate cream over it, adding a few more broken Easter egg pieces. Top with the last of the puff pastry, with the rest of the dark chocolate cream spread on top. Decorate with broken and whole Easter eggs and shavings of dark chocolate.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-easter-egg-millefeuille-20240325-p5ff3r.html