Mocha Raspberry Millefeuille

Ingredients

• 400 gready-rolled puff pastry, defrosted but kept cold
• 1egg, lightly beaten
• 200 gdark chocolate (70% cocoa solids), finely chopped
• 100 gmilk chocolate, finely chopped
• 40 mlcoffee liqueur
• 1/2 tspinstant espresso powder
• 500 mldouble cream
• 125 graspberries
• to tasteicing sugar, for dusting

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Cut the pastry

   On a lightly floured surface, unroll the pastry and cut out two rectangles measuring 12 cm x 25 cm.

3. 3

   Chill the pastry

   Prick both rectangles with a fork, place each on a baking tray lined with baking paper, and freeze for 30 minutes.

4. 4

   Prepare for baking

   Brush the pastry lightly with the beaten egg. Put four small, 2 cm-high cookie cutters in the corners of each tray, cover with baking paper, then place another baking tray on top.

5. 5

   Bake until crisp

   Bake for 20–25 minutes, swapping the trays halfway through, until the pastry is dark golden and crisp.

6. 6

   Cool the pastry

   Leave the pastry on the trays for 15 minutes, then transfer it to wire racks to cool completely.

7. 7

   Melt the chocolate

   Set the chocolate, coffee liqueur and espresso powder in a bowl over a saucepan of simmering water. Stir occasionally until smooth.

8. 8

   Whisk the cream

   Take the bowl off the heat, add the cream and whisk with an electric beater for about 5 minutes, until soft peaks form.

9. 9

   Chill the mocha cream

   Refrigerate the cream for about 5–10 minutes, until it firms up slightly.

10. 10

    Layer the first pastry

    With a large serrated knife, halve each pastry rectangle lengthways. Set one piece on a serving platter, spread over a third of the mocha cream and sandwich it with another piece of pastry.

11. 11

    Add the raspberries

    Spread another third of the cream over the pastry and arrange the raspberries on top.

12. 12

    Finish the layers

    Sandwich the remaining two pieces of pastry with the remaining cream, then gently set the stack on top of the raspberries.

13. 13

    Dust and serve

    Dust with icing sugar, slice with a large serrated knife and serve immediately.

What is millefeuille?

Millefeuille is a French layered pastry whose name refers to its many leaves of flaky pastry. This version pairs crisp pastry with chocolate-and-coffee cream and fresh raspberries.

The layers are assembled with pastry cut lengthways, so each portion shows the cream and fruit between crisp sheets. The raspberries bring a bright, tart contrast to the rich filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1300 calories, 15g protein, 95g carbs, 103g fat.

The pastry and chocolate contribute much of the carbohydrate, while the puff pastry, chocolate and double cream account for most of the fat. The cream, chocolate and egg provide some protein, with raspberries adding a little fibre. Balance a slice with fresh fruit, or serve it after a meal that includes vegetables and a protein-rich main.

Keeping the pastry crisp

Cold pastry: keep it chilled while cutting and freeze it for the full 30 minutes before baking. Pricking it with a fork and weighing it down between trays helps it bake evenly rather than puffing up unevenly.

Even baking: swap the trays halfway through the 20–25-minute bake. Look for a dark golden colour and a crisp feel before taking the pastry out.

Making the mocha cream

Gentle heat: melt the chopped chocolate with the coffee liqueur and espresso powder over simmering water, stirring occasionally. Keep the bowl above the water rather than letting it sit in the saucepan.

Soft peaks: after adding the cream, whisk for about 5 minutes and stop when the mixture forms soft peaks. A short chill helps it firm slightly for spreading without making it too stiff.

Building the layers

First layer: spread a third of the mocha cream over one pastry piece, then add another piece as a sandwich layer. Use a large serrated knife to halve the pastry lengthways without crushing it.

Fruit layer: spread another third of the cream before placing the raspberries on top. Finish with the remaining pastry and cream, handling the top gently so the fruit layer stays in place.

Serving and timing

Assemble the dessert shortly before serving, as the cream and raspberries soften the pastry over time. The recipe's chilling, baking and cooling stages can be done in sequence, but allow the pastry to cool completely before layering.

Use a large serrated knife to cut neat slices through the crisp pastry. Dust with icing sugar just before serving.

What to serve alongside

The cream and chocolate make this a rich dessert, so small slices work well after a meal. Serve it on its own or with extra fresh raspberries for a more pronounced fruity note.

A cup of unsweetened coffee can echo the espresso in the filling. Avoid adding the raspberries too early if you want them to keep their shape.

Recipe notes & tips

• Keep the pastry cold until it goes into the freezer so it is easier to handle.
• Cut the pastry rectangles carefully to keep the edges as even as possible.
• Make sure the water beneath the bowl simmers gently rather than boiling vigorously.
• Chop the chocolate finely so it melts smoothly over the simmering water.
• Let the pastry cool completely before adding the mocha cream.
• Use a serrated knife and a gentle sawing motion to slice without crushing the layers.

Variations

• More coffee: Increase the espresso powder slightly for a stronger coffee note.
• Fresh berries: Replace the raspberries with sliced strawberries for a sweeter fruit layer.
• Orange twist: Add finely grated orange zest to the cream for a citrus note.
• Alcohol-free: Leave out the coffee liqueur and use a little cooled strong coffee in its place.
• Extra crunch: Scatter a few toasted chopped hazelnuts over the cream before adding the fruit.

Common mistakes to avoid

• Warm pastry: It can become difficult to handle; return it to the fridge briefly before cutting.
• Uneven rectangles: Different sizes can bake inconsistently; measure and trim the pastry before freezing.
• Boiling water: Excess heat can scorch the chocolate; keep the water at a gentle simmer.
• Overwhipped cream: The filling may become grainy; stop whisking as soon as soft peaks form.
• Warm pastry layers: They can soften the filling; wait until the pastry is completely cool before assembling.
• Early assembly: The pastry loses its crispness as it sits; layer the dessert close to serving time.

How to store

For the best texture, serve the assembled millefeuille immediately. If needed, cover and refrigerate leftovers for up to 1 day; the pastry will soften, and reheating is not recommended once filled.

Frequently asked questions