Chocolate & Coffee Mille Feuille - Savour School : Savour School
Puff pastry, chocolate and coffee custard, and caramelised almonds | Created with Jura coffee | As seen at The Good Food & Wine Show
Ingredients
- 170 g unsalted butter, cold
- 175 g baker’s flour
- ¼ tsp salt
- 60-70 g ice water
- baker’s flour, for dusting
- 50 g water
- 70 g caster sugar
- 100 g slivered almonds
- 200 g full cream milk
- ½ tsp vanilla bean paste
- 15 g custard powder
- 45 g caster sugar
- 90 g egg yolks
- 160 g Callebaut 2815 Dark Chocolate 57.7%
- 65 g unsalted butter, cubed
- 45 ml coffee, Jura espresso
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