Chocolate Passion Mille-Feuille

Indulge your senses with the exquisite Chocolate Passion Mille-Feuille, a true masterpiece of flavors and textures. Imagine layers of Dacquoise macaron, crunchy praliné, and luscious passion fruit crémeux, all coming together in a harmonious symphony of taste. To elevate this dessert even further, it is delicately topped and sandwiched between two rich chocolate plates and tea matcha ganache. This decadent treat offers a delightful contrast of sweetness and tanginess, with a perfect balance of silky smoothness and crispy crunchiness. The combination of chocolate and passion fruit creates a luxurious experience for your palate, leaving you craving for more. Join me in exploring the art of creating this Chocolate Passion Mille-Feuille, a dessert that is not only visually stunning but also a true celebration of flavors. Let's embark on a journey of culinary delight and unveil the secrets behind this mesmerizing sweet creation.

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A true masterpiece of flavors and textures

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Dacquoise

Toast hazelnuts in a 350ºF/180ºC oven for about 12 min. In a food processor, blend 3.3 ounce/100g hazelnuts to medium coarse. Add powdered sugar and flour. Give a few more pulses to combine and set aside. Meanwhile, in the stand mixer fitted with the whisk attachment, beat egg whites along with one-third of sugar on medium speed for 5 minutes or so. Increase speed to high, continue beating to firm peaks meringue adding remaining sugar gradually. Turn oven on to 350ºF/180ºC. Fold dry ingredients into the meringue. Spread evenly onto a baking tray lined with silicone baking mat or a greased parchment into a thick 14X10-inch/35x25cm rectangle.

Baking

Bake dacquoise for 20 minutes. Cool completely.

Crunchy Praliné

If using corn flakes, crush them in the food processor. Gently, melt chocolate and butter (do not over heat). Add praliné and flakes; set aside.

Tea Matcha Ganache

Melt white chocolate (just melted). Bring heavy cream to a quick boil. Mix hot cream with chocolate and matcha with the immersion blender. Refrigerate overnight or up to 2 weeks. Beat chilled ganache to soft peaks before using.

Passion Fruit Crémeux

Soak gelatin in cold water to soften, and drain well. Bring to a quick boil, passion fruit puree, sugar and eggs; whisking constantly on medium high heat. Remove from the heat, add the softened gelatin and pass through a sieve. Let cool to 140/150ºF (60/65ºC) and with an immersion blender, add cold butter and blend until smooth. Reserve at room temp.

Montage 1

Trim off borders of the Dacquoise accordingly and place it (face side up) inside the cake frame or baking tray lined with a silicone mat or parchment making sure there are no empty spaces left between the biscuit and the edges of the mold. Carefully, spread crunchy praliné evenly over the framed Dacquoise. Top with the 70g toasted and crushed hazelnuts and press them down to stick into the crunchy praliné mixture without damaging the macaron. Immediately spread the passion fruit crémeux making sure it ends up flat; gently tap over the countertop if necessary. Freeze the passion fruit cake overnight or until it has completely hardened. Run an offset spatula around the edges to un-mold the frozen cake. Slightly trim off edges, divide cake in half lengthwise and each half into 11 bars. Store bars in the freezer in a sealed container for up to 4 weeks.

Chocolate Plates

Each chocolate sheet gives 4X10cm/40 plates, make 2 sheets. Line work surface with a large silicone baking mat and place the acetate plastic sheet on top. Melt milk chocolate to 113ºF/45ºC in a bain-marie. Place melted chocolate for 10 min until the sides of the bowl begins to set. Stir up and check out the temperature that it should be at 80ºF/26ºC. If so, quickly rewarm chocolate to 84ºF/29ºC. Use 7 ounce/200g tempered chocolate per chocolate sheet. Spread chocolate evenly starting from 9 to 3 o’clock and 12 to 6, running the spatula straight and keeping the chocolate on board, repeat once. Slide chocolate sheet to the countertop to set. Clean work surface with bunch scraper. Once the chocolate sheet is just set to the touch, cut into four 4.3-inch/11cm rectangles and 1.2-inch/3cm plaques (make 40 per sheet). Cover the chocolate plate sheet with a large silicone mat or parchment. Top with a baking tray to prevent plates from curling. Store in the refrigerator. Repeat once.

Montage 2

Line up the frozen passion fruit cake bars. If there is any condensation appearing on the surface of the bars, wipe it off with a paper towel. Beat matcha ganache to soft peaks (do not over work or it will separate). Use gloves to manipulate chocolate plates. Make a thin matcha mark to glue the first chocolate plate (shinny side up) and place on each bar. Pipe out matcha ganache and cover with a second chocolate plate (shinny side up). Refrigerate and allow to thaw before serving. Garnish with a hint of gold leaf or a dust tea matcha powder. Enjoy!