Hereメs My Heart Mille Feuille
Hereメs My Heart Mille Feuille

Here's My Heart Mille Feuille

Search results for Here's My Heart Mille Feuille
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Hereメs My Heart Mille Feuille
Hereメs My Heart Mille Feuille

Ingredients

What you need
1 sheet butter puff pastry, partially thawed
2 tablespoons icing sugar, sifted
125g CADBURY Baking Dark Chocolate Melts
¼ cup cream
CADBURY Chocolate or Vanilla ice cream
Berries, for serving

Here’s My Heart Mille Feuille

Search results for Here’s My Heart Mille Feuille
Rating:
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30 minutes
Easy
9 Servings

Ingredients

What you need
1 sheet butter puff pastry, partially thawed
2 tablespoons icing sugar, sifted
125g CADBURY Baking Dark Chocolate Melts
¼ cup cream
CADBURY Chocolate or Vanilla ice cream
Berries, for serving

Method

1. CUT pastry into 9 hearts with an 8cm heart cutter and place on a baking paper lined tray. Dust with icing sugar before topping with a second sheet of paper and another baking tray (this will allow the pastry to crisp but not puff during cooking). Bake the pastries in a hot oven 200°C for 20-25 minutes or until the pastry is golden. Cool completely on wire racks. Store in an airtight container until required.
2. COMBINE the chocolate and cream in a heatproof bowl and stir over gently simmering water until smooth. Allow to cool and thicken slightly.
3. DRIZZLE some of the chocolate sauce over the plate to make a heart shape. Place one pastry heart on the plate, top with ice cream, another pastry, another scoop of ice cream, and a final pastry. Add some berries. Serve with the remaining chocolate sauce for drizzling. Serve immediately.
These pastry hearts are simple to make and can be made well ahead too. Surprise your loved ones!

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