Ingredients (6–8 servings)

For the Pastry Layers:

• 2 sheets puff pastry (store-bought or homemade), thawed

• 1 egg (for egg wash)

For the Cream Filling:

• 500 ml (2 cups) heavy cream, cold

• 80 g (⅔ cup) powdered sugar

• 250 g (9 oz) mascarpone cheese, cold

• 1 tsp vanilla extract

For the Chocolate Layer:

• 150 g (5 oz) dark chocolate, chopped

• 120 ml (½ cup) heavy cream

For Decoration:

• Powdered sugar (for dusting)

• Melted dark chocolate (for drizzling)

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Instructions

1️⃣ Bake the Puff Pastry

1. Preheat oven to 200°C (400°F).

2. Place puff pastry sheets on a baking tray lined with parchment paper.

3. Prick all over with a fork to prevent excessive puffing.

4. Brush with beaten egg for a golden finish.

5. Bake for 15–20 minutes until golden brown and crisp.

6. Let cool completely, then cut each sheet into equal-sized rectangles.

2️⃣ Make the Cream Filling

1. In a mixing bowl, whip cold heavy cream and powdered sugar until soft peaks form.

2. Add mascarpone cheese and vanilla extract. Beat until thick and smooth.

3. Transfer to a piping bag for easier assembly.

3️⃣ Make the Chocolate Ganache

1. Heat heavy cream until just simmering, then pour over chopped chocolate.

2. Let sit for 1–2 minutes, then stir until smooth. Cool slightly so it thickens but remains spreadable.

4️⃣ Assemble the Mille-Feuille

1. Place one pastry layer on a serving plate.

2. Pipe cream filling evenly, then drizzle/spread chocolate ganache.

3. Repeat with the second pastry layer, cream, and chocolate.

4. Top with the final pastry layer.

5️⃣ Decorate & Serve

1. Dust with powdered sugar.

2. Drizzle melted dark chocolate over the top for a stunning finish.

3. Chill for 1 hour before slicing for neat layers.

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💡 Tips:

• Use a serrated knife to cut portions to avoid squishing the cream.

• You can swap mascarpone for pastry cream if you prefer a traditional custard filling.