Krieger
Moscow
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Mille-feuille with chocolate ice cream
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Ingredients
-
Mille-feuille puff pastry layers
- No-yeast puff pastry dough made with GRANDPRO Croissant margarine 250 g
- Powdered sugar 20 g
- Chocolate custard
- Milk 325 g
- Egg yolks 75 g
- Sugar 60 g
- Corn starch 25 g
- Cocoa powder 5 g
cooking
- Defrost the dough and roll it out into a rectangle 2 mm thick. Spread the powdered sugar evenly on the dough and pierce with a fork. Roll tightly into a roll and freeze.
- Cut the frozen roll into 1 cm thick circles. Dust with powdered sugar and roll out as thin as possible. Pierce with a fork and place on parchment. Cover the top with another sheet of parchment and set a load. Bake at 180°C for 8 minutes.
- Remove the load, dust with powdered sugar and bake for another 2-3 minutes until golden brown.
Chocolate custard
- Mix ½ part of the sugar with corn starch and cocoa powder; add to egg yolks and stir well.
- Combine milk and the remaining half of the sugar in a saucepan and bring to a boil. Pour some of the hot milk into the egg yolks and stir. Combine both mixtures in a saucepan. Cook the custard until thickened, stirring constantly. Remove from heat and cool.
- Assemble the dessert: puff pastry layer, chocolate custard layer, so on. Garnish with cocoa beans and chocolate ice cream. Decorate optionally.
Ingredients
-
Mille-feuille puff pastry layers
- No-yeast puff pastry dough made with GRANDPRO Croissant margarine 250 g
- Powdered sugar 20 g
- Chocolate custard
- Milk 325 g
- Egg yolks 75 g
- Sugar 60 g
- Corn starch 25 g
- Cocoa powder 5 g
cooking
- Defrost the dough and roll it out into a rectangle 2 mm thick. Spread the powdered sugar evenly on the dough and pierce with a fork. Roll tightly into a roll and freeze.
- Cut the frozen roll into 1 cm thick circles. Dust with powdered sugar and roll out as thin as possible. Pierce with a fork and place on parchment. Cover the top with another sheet of parchment and set a load. Bake at 180°C for 8 minutes.
- Remove the load, dust with powdered sugar and bake for another 2-3 minutes until golden brown.
Chocolate custard
- Mix ½ part of the sugar with corn starch and cocoa powder; add to egg yolks and stir well.
- Combine milk and the remaining half of the sugar in a saucepan and bring to a boil. Pour some of the hot milk into the egg yolks and stir. Combine both mixtures in a saucepan. Cook the custard until thickened, stirring constantly. Remove from heat and cool.
- Assemble the dessert: puff pastry layer, chocolate custard layer, so on. Garnish with cocoa beans and chocolate ice cream. Decorate optionally.