Millefeuille With Vanilla Cream and Chocolate Mousse

1. 1

   Make vanilla cream by splitting open vanilla pod and removing seeds.

2. 2

   Add icing sugar.

3. 3

   Whip cream until stiff peaks form.

4. 4

   Fold through vanilla mixtures, Refrigerate.

5. 5

   Make chocolate mousse by melting butter and chocolate.

6. 6

   Remove from heat.

7. 7

   Cool slightly.

8. 8

   Beat egg yolks and sugar until pale and moussey.

9. 9

   In a separate bowl mix egg whites until stiff.

10. 10

    Fold choclate mixture into egg yold mixture then fold in egg whites.

11. 11

    Cover and chill for at least 6 hours.

12. 12

    Preheat oven to 200 Degrees Celsius.

13. 13

    Cut pastry into 24 equal serving pieces.

14. 14

    Place pastry on baking tray and bake 10-15 minutes until golden and puffed.

15. 15

    Leave to cool and flatten slightly.

16. 16

    To serve place piece pastry on each plate.

17. 17

    Add a layer of vanilla cream, another piece of pastry then chocolate mousse, top with another piece of pastry and dust with icing sugar.

18. 18

    Serve with fresh fruit or berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.