Raspberry Chocolate Mille Feuilles. So easy to make! A melt in your mouth chocolate filling surrounds fresh raspberries between crispy layers of store bought puff pastry.
This easy Raspberry Chocolate Mille Feuilles recipe really represents the kind of thing I like to make when entertaining. While it looks impressive and gets plenty of oohs and awws when brought to the table, it really isn’t difficult to make at all.
The secret, as in many recipe you will find here on Rock Recipes is frozen puff pastry from your supermarket freezer aisle. It really is a huge leg-up on making impressive desserts like our incredibly popular Homemade Flakies, inspired by the Vachon snack cakes here in Canada.
There are several good brand available. Just be sure when you care choosing the pastry to get one that clearly states “ALL BUTTER PASTRY”. With an all butter pastry you really can’t go wrong.
Puff pastry is an incredibly laborious and time consuming thing to make. To be honest I’ve only ever made it a handful of times and that was basically only as a challenge to myself as a baker to accomplish it.
It takes several hours of rolling, folding, chilling and repeating those steps to get a good puff pastry with plenty of individual flakey layers. When a good quality product is readily available frozen, it really is not worth the effort unless you are baking on a commercial scale.
You can, if you like, make the pastry for these Raspberry Chocolate Mille Feuilles!
If I do want to make a similar pastry from scratch I always default to my recipe for Shortcut Puff Pastry. Many folks would not be able to tell the difference and this recipe gives lots of details and even a descriptive video of the steps. You can easily use that pastry in this Chocolate Mille Feuilles recipe as well if you want.
The other thing about this recipe I like is that there are a limited number of easy to find ingredients. The buttery pastry, the rich chocolate and the sweet tangy raspberries, really need nothing else. The combination is just perfection.
The recipe is not particularly challenging but it does take time to cool properly before cutting the slices. When making these Chocolate Mille Feuilles , plan ahead by thawing the pastry in the refrigerator the night before you use it and plan on chilling the dessert overnight for best results and clean cuts.
Imagine how impressed your dinner guests will be when they see this bakery-worthy dessert brought to the table.
If you’d like to try another of our mille feuille recipes, be sure to check out this Raspberry Buttercream version that was also inspired by the Vachon Snack Cake. It uses regular buttercream frosting and raspberry jam to create a simple, beautiful dessert.
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Chocolate Raspberry Mille Feuilles. So easy to make! A melt in your mouth chocolate filling surrounds fresh raspberries between crispy layers of store bought puff pastry.
- 1 lb frozen puff pastry
- 3 cups fresh raspberries aproximately
- 3 cups dark chocolate chips 50% Cacao
- 2 1/2 cups whipping cream
- 4 tbsp rounded icing sugar powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips 50% cacao
- 1/3 cup whipping cream
- 1 tbsp corn syrup
Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheets. You may have to bake these one at a time depending on the size of your cookie sheet or oven.
Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold.
Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
Bake in a preheated 400 degree F oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling the layers of the mille feuilles.
To a double boiler, add 3/4 cup of the whipping cream and 3 cups of the chocolate chips. Melt together slowly until smooth. You want this mixture to be just at the melting point, so don't overheat it. If it feels too hot to the touch, transfer it to a glass bowl and stir occasionally until it reaches a lukewarm temperature.
To the bowl of an electric stand mixer, add the other 1 3/4 cups whipping cream, icing sugar and vanilla extract. Whip to firm peaks.
Fold the chocolate mixture gently into the whipped cream in about 3 portions. Fold only enough so that there are no white streaks in the mixture. The less you fold the lighter the chocolate filling will be. The chocolate mixture will have to be refrigerated for up to an hour before use. Fold it gently for a couple of turns every 20 minutes.
Lay the first layer of pastry onto a cookie sheet, cutting board or in the bottom of a 9x9 baking pan with enough paper draping over two opposite sides to allow you to left the mille feuilles out of the pan when they are completely chilled.
Spread a thin layer of the whipped chocolate over the pastry. Place the raspberries in even rows, 1/8 inch or so apart over the entire surface of the pastry.
Spread enough of the whipped chocolate over the raspberries to completely cover them. You can use a piping bag for this purpose to make sure that the raspberries are completely enveloped in chocolate by piping it into the spaces between them.
Spread the chocolate just to the tops of the raspberries, removing any excess and making sure the raspberries at the edges are completely covered.
Add the next layer of pastry and repeat the process with the raspberries and whipped chocolate before adding the top layer of pastry. Use any excess whipped chocolate to fill any gaps around the edges and to smooth the sides. You don't have to be too fussy about it at this point. The edges will be trimmed later.
Chill the mille feuilles for four hours or longer before cutting. Overnight is probably best to ensure clean cuts.
Melt together the chocolate chips, whipping cream, and corn syrup until just at the melting point. Pour and spread evenly over the chilled mille feuilles. Chill for another hour before cutting.
Trim all of the edges of the chilled mille feulles to expose the raspberries at the edges. ( the trimmings are the baker's bonus!)
Cut the trimmed mille feille into 8 individual rectangles or 16 squares. Garnish with additional fresh raspberries and serve.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.