Coffee Millefeuille
Coffee Millefeuille is a decadent French dessert featuring layers of flaky puff pastry, creamy coffee custard, and a rich coffee glaze with chocolate accents. Perfect for coffee lovers, this elegant treat is a delightful balance of textures and flavors, ideal for special occasions or indulgent moments.
Coffee Millefeuille is a luxurious French-inspired dessert that combines the delicate crunch of puff pastry with the rich and velvety flavors of coffee cream. This elegant treat features perfectly baked layers of flaky pastry, generously filled with smooth coffee custard, and topped with a glossy coffee glaze. The finishing touch of intricate chocolate decoration adds a beautiful contrast of flavors and textures. Perfect for coffee lovers, this dessert is a show-stopping indulgence that brings sophistication to any occasion.
Ingredients
- 2 discs of puff pastry
- 400 ml milk
- 4 egg yolks
- 80 g sugar
- 35 g cornstarch
- 40 g butter
- 10 g water + 2 tsp instant coffee
- 100 g icing sugar
- 2 tbsp milk
- 3 drops lemon juice
- A dash of coffee extract
- 20 g dark or milk chocolate
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrate: 36g
- Sugar: 18g
- Fiber: 1g
- Sodium: 80mg
- Cholesterol: 90mg
Directions
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In a bowl, whisk together 4 egg yolks, 80 g sugar, 35 g cornstarch, and 2 tbsp milk until smooth. Gradually add 400 ml milk to the mixture and stir well. Cook the mixture on medium heat, stirring constantly, until it thickens. Remove from heat and mix in 10 g water with 2 tsp instant coffee until fully incorporated. Transfer the custard to a pan and allow it to cool completely.
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Roll out the puff pastry discs and place them on a baking sheet.
Bake in a preheated oven at 180°C (356°F) for 22 minutes or until golden brown. Allow the baked pastry to cool. Assemble the Millefeuille: -
Spread the cooled coffee custard evenly over one layer of puff pastry. Place the second layer of puff pastry on top, gently pressing it into place.
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In a bowl, mix 100 g icing sugar, 2 tbsp milk, 3 drops lemon juice, and a dash of coffee extract until smooth. Pour the icing over the top layer of the pastry and spread it evenly.
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Melt 20 g of dark or milk chocolate and drizzle it over the icing for decoration.
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Chill the millefeuille for at least 30 minutes before slicing. Serve and enjoy the rich coffee-flavored treat!
