- Puff pastry
- 50 g powdered sugar
- 100 gr. caramelized
- almonds coarse
For the chocolate mousse
- 250 ml animal cream
- 500 g crystalline sugar mix with 55% cocoa
- 80 ml sour cherry liqueur
- 600 gr. whipped cream
Prepare the leaves of the millefeuille: Leave the puff pastry at room temperature until they are completely thawed. Spread the leaves on our bench and sprinkle them on one side with some of the icing sugar. Press lightly with rolling pin so that the sugar enters the leaves and with a fork we pierce our puffs at various points. Cut vertically, from its far side, each puff pastry into four equal rectangular pieces.
Lay two baking trays and place one puff pastry on each side, sprinkled with powdered sugar down. Sprinkle the top with a little icing and bake the puff pastry in a well preheated oven at 190 ° C in the air for 15-20 minutes. When ready, remove them from the oven and allow them to cool. Prepare the chocolate mousse: Put the cream and the crystalline sugar in a saucepan and mix over low heat with the wire until the mixture comes to a boil.
Melt the rug in a pool, in a ben mari, to reach 45 ° C. After the chocolate has melted, add the cream mixture, mixing well with the sieve. Pour the sour liqueur and whisk until the mixture is homogenized. Allow to cool completely, then add whipped cream, stirring occasionally with colander until fully incorporated. Put the mousse in the fridge to freeze for 1 hour before setting up the millefeuille.
We set up the millefeuille: We lay out the 8 rectangular pieces of puff pastry sheet next to each other. With a spatula we spread chocolate mousse on 6 of them to cover their surface. Sprinkle caramelized almonds over the chocolate and lay one sheet over the other, three in a row, to make two rolls. Place the last two leaves (one and one) on top, sprinkle with a little powdered sugar, garnish with caramelized almonds and serve.