Mocha millefoglie
Every summer classic needs its autumn/winter counterpart, and this take on an Italian wedding dessert provides comfort in the colder months.
Makes
1 dessert to share
Preparation time:
20 minutes
cooking time:
20-30 minutes
You’ll need:
For the pastry:
2 x pack ready rolled puff pastry
For the mocha crème pâtissière:
415ml Arctic Coffee Mocha
1 ½ tsp vanilla bean paste
65g caster sugar
30g cocoa powder
5 egg yolks
25g cornflour
To decorate:
50g cocoa powder, to dust
What to do:
Step 1
Preheat the oven to 180c fan and line 3 baking trays with parchment paper. Cut out 6×7 inch round circles of dough and place them onto the baking trays. They might not all fit on the trays, but you can bake in batches if you need to. Bake for 15-18 minutes, or until golden and puffed up. Remove from the oven and leave to cool.
Step 2
Next, make the mocha crème pâtissière. In a large saucepan on a medium heat, whisk the Arctic Coffee Mocha with the vanilla bean paste until just before boiling. In a separate bowl, whisk the sugar, egg yolks, cocoa powder and cornflour until a light paste forms. Pour the hot coffee mixture gradually over the egg yolk mixture and whisk until completely combined. Transfer the mixture from the bowl and back into the pan and cook until thickened, being careful not to burn the mixture as it cooks. Leave to cool.
Step 3
Once all the elements are prepared, you can begin to stack. Transfer the crème pâtissière to a piping bag fitted with a small round tip and pipe a blob onto a cake board or server.
Step 4
Place your first puff pastry round onto the board and pipe a layer of the cream on the puff pastry, spreading it out evenly with a palette knife to about ¼ inch thick.
Step 5
Repeat with all the puff pastry layers, leaving the top empty. Dust the top with cocoa powder, slice and serve!
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