Tuesday, June 14, 2011

Marron glace and chocolate mille-feuille '

Doses for 6 persons Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 600g. 600g frozen puff pastry. 100g of whipped cream. 100g of dark chocolate. White chocolate 150gr. marron glace 'icing sugar 2 tablespoons butter 1 tablespoon FOR DECORATING chocolate chips 6 candied violets -------------------------- PROCEEDINGS Roll the dough, thawed at room temperature, into a thin sheet, then ricavatene 4 rectangles 20cm long.

and 10 wide. Line up the dough onto a greased plate, prick with a fork and sprinkle with icing sugar. Place in a preheated oven at 200 degrees for 20 minutes. Divide the cream into two bowls. Stir in a half 'the two types of grated chocolate and marron glace other' reduced to crumbs and chopped very small.

Take away the rectangles of dough from the oven and let cool, then placed a first puff on a rectangular tray. Cover with rich chocolate cream, pastry and recline on another spalmatevi cream to brown glace '. Keep it up 'until you exhaust all the ingredients and finish with the cream with marron glace'.

Distributed on the surface of the puff pastry with chocolate chips and candied violets decorate.

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