This Mocha Raspberry Millefeuille is a recipe worth keeping at hand as the holiday season inches closer. Visually so impressive and guaranteed to elicit a few wows from your family and guests but not complicated to make at all. A treat that tastes delicious, looks amazing and is not that hard work is always a winner in my book.
I came across the recipe on Pinterest as a pin from Gourmet Traveller Australia. It was one of those photos of a dish you immediately just want to reach out and grab and I knew I had to share it with you.
I made a few changes to the recipe. The changed the chocolate creme to a mocha creme by replacing the brandy with a coffee liqueur and adding half a teaspoon espresso powder. The original recipe called for 58% cocoa solids chocolate but I always go for 70% cocoa solids. I prefer to have that strong rich chocolate flavour coming through with a slight bitter edge.
The raspberries not only add beautiful and fresh splashes of colour but the tartness of the berries cut through the richness of the mocha creme and pastry. You could replace the raspberries with strawberries but I don’t think it will have the same effect in terms of flavour. If you want to use strawberries I would replace the mocha creme with a lemony cheesecake filling which I think will be just as delicious.
The best is to serve the millefeuille immediately but you can prepare it in advance. Let it stand at room temperature for about an hour or two, provided it is a cool day. If you have to keep it in the fridge, take it out in advance to come to room temperature as the mocha creme does set quite solid when stored in the fridge.
You might have some mocha creme left over – I froze it so I have it on standby as a scoop of chocolate truffle with some vanilla ice cream as a quick mid week dessert.
I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes
- 400g roll puff pastry, defrosted but kept cold
- 1 lightly beaten egg
- 200g dark chocolate (70% cocoa solids), finely chopped
- 100g milk chocolate, finely chopped
- 40ml coffee liqueur
- ½ tsp instant espresso powder
- 500ml double cream
- 125g raspberries
- Preheat oven to 200C
- Unroll the pastry on a lightly floured surface and cut out two 12cm x 25cm rectangles
- Prick with a fork and place each on a baking tray lined with baking paper, then freeze for 30 minutes
- Brush the pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this will help the pastry to rise evenly).
- Bake for 20 - 25 minutes until dark golden and crisp, swapping the trays halfway through to bake evenly
- Cool on the trays for 15 minutes, then cool completely on wire racks.
- Heat the chocolate, liqueur and espresso powder in a bowl over a saucepan of simmering water, stirring occasionally, until smooth
- Remove from the heat, add the cream and whisk for about 5 minutes with an electric beater until soft peaks form
- Refrigerate to firm up slightly, about 5-10 minutes
- Halve each puff pastry rectangle lengthways with a large serrated knife, place one on a serving platter and spread with a third of the mocha creme and sandwich with another piece of puff pastry
- Spread another third of creme on top and place the raspberries on top of the creme layer
- Sandwich the remaining two pieces of pastry with the remaining creme and gently place on top of the raspberries
- Dust with icing sugar, cut into slices with a large serrated knife and serve immediately