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Easter Chocolate Caramel Egg Mille Feuille Recipe

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4.2 from 63 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This elegant Easter Chocolate Caramel Egg Mille Feuille features layers of crisp puff pastry filled with a rich chocolate creme patissiere, topped with Nutella, chopped hazelnuts, and caramel-filled chocolate eggs. Perfect for a festive occasion, this dessert combines buttery, flaky pastry with luscious chocolate custard and a delightful crunch and sweetness from the toppings.

Ingredients

Puff Pastry

  • 2 x 320 g (2 x 11.3 oz) sheets of ready-rolled puff pastry (defrosted)
  • 4 heaped tbsp icing/powdered sugar

Chocolate Creme Patissiere (Chocolate Custard)

  • 480 ml (2 cups) whole full-fat milk
  • 100 ml (1/2 cup minus 1 tbsp) double/heavy cream
  • 1 tsp vanilla extract
  • 50 g (1/2 cup minus 2 tsp) cornflour/cornstarch
  • 5 egg yolks from large eggs
  • 140 g (3/4 cup minus 1 tbsp) caster sugar
  • 40 g (3 tbsp) unsalted butter
  • 155 g (5.5 oz) dark (70%+ cocoa) chocolate (broken into chunks)

Toppings and Assembly

  • 3 tbsp Nutella
  • 3 tbsp chopped roasted hazelnuts
  • 9 mini caramel-filled chocolate eggs (e.g., Galaxy caramel mini eggs, sliced in half)

Instructions

  1. Prepare the Pastry: Preheat the oven to 200C/400F (fan). Line a large baking tray with baking parchment.
  2. Roll and Sugar the Pastry: Unroll one puff pastry sheet on the prepared tray. Sprinkle 2 tbsp icing sugar evenly over the pastry, smoothing it with your hands. Cover it with another sheet of baking parchment, then place a second baking tray on top of it. Add a small ovenproof pan on top to weigh the tray down for even baking.
  3. Bake the Pastry: Bake for 23-30 minutes until the pastry is a deep golden brown. Check from 23 minutes onward and continue baking as needed, removing the weight once golden. Repeat the process with the second pastry sheet.
  4. Cool and Cut Pastry: Let the baked pastry cool completely. Cut each sheet into approximately 11.5 cm x 7.5 cm rectangles, yielding 9 rectangles per sheet (18 total), enough for 6 mille feuille. Make sure pastry pieces are divisible by 3 for layering.
  5. Heat Milk Mixture: In a large pan, combine milk, cream, and vanilla extract. Heat until just below boiling; do not let it boil.
  6. Mix Egg Mixture: In a bowl, whisk together cornflour, egg yolks, and caster sugar. Temper the egg mixture by slowly whisking in a splash of hot milk, repeating until fully incorporated.
  7. Cook Custard: Clean the pan to remove milk residue, then pour the combined mixture back into the pan. Cook over medium heat, whisking constantly until the custard thickens suddenly. Remove from heat and stir in butter and dark chocolate chunks until melted.
  8. Cool Custard: Transfer custard to a bowl and let cool for 5 minutes. Cover the surface with clingfilm to prevent skin forming and chill completely before assembly.
  9. Assemble Mille Feuille: Place 6 pastry rectangles on a serving tray. Spoon the custard into a piping bag with a 1 cm cut tip. Pipe a layer of custard onto each pastry, top with another pastry layer, pipe second layer of custard, then finish with the final pastry layer, making 6 assembled mille feuille.
  10. Add Toppings: Warm Nutella in the microwave briefly to soften, then drizzle or pipe over the top of each mille feuille. Sprinkle chopped hazelnuts, and garnish with 3 halves of caramel-filled chocolate eggs on each pastry stack.
  11. Serve: Serve immediately or refrigerate and consume within one day for best freshness.

Notes

  • Weighing down the pastry sheets during baking prevents puffing and promotes an even, flat crust ideal for layering.
  • Chilling the custard completely before assembly ensures it sets nicely, making piping simpler and keeping layers neat.
  • You can prepare the custard a day ahead and refrigerate it tightly covered to save time on serving day.
  • Use high-quality dark chocolate (70% cocoa or higher) for a rich flavor and smooth texture in the custard.
  • Ensure your puff pastry sheets are fully defrosted for even baking and easier handling.
  • If you prefer smaller mille feuille, adjust rectangular cuts accordingly but maintain layers divisible by three for balanced stacking.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European, French-inspired

Find it online: https://aminabakes.com/easter-chocolate-caramel-egg-mille-feuille-recipe/