Mocha Raspberry Millefeuille

📝 Ingredients

• 400 g roll puff pastry (defrosted but kept cold)
• 1 lightly beaten egg
• 200 g dark chocolate (70% cocoa solids, finely chopped)
• 100 g milk chocolate (finely chopped)
• 40 ml coffee liqueur
• 1/2 tsp instant espresso powder
• 500 ml double cream
• 125 g raspberries

👨‍🍳 Instructions

1. 1Preheat oven to 200C
2. 2Unroll the pastry on a lightly floured surface and cut out two 12cm x 25cm rectangles
3. 3Prick with a fork and place each on a baking tray lined with baking paper, then freeze for 30 minutes
4. 4Brush the pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this will help the pastry to rise evenly).
5. 5Bake for 20 - 25 minutes until dark golden and crisp, swapping the trays halfway through to bake evenly
6. 6Cool on the trays for 15 minutes, then cool completely on wire racks.
7. 7Heat the chocolate, liqueur and espresso powder in a bowl over a saucepan of simmering water, stirring occasionally, until smooth
8. 8Remove from the heat, add the cream and whisk for about 5 minutes with an electric beater until soft peaks form
9. 9Refrigerate to firm up slightly, about 5-10 minutes
10. 10Halve each puff pastry rectangle lengthways with a large serrated knife, place one on a serving platter and spread with a third of the mocha creme and sandwich with another piece of puff pastry
11. 11Spread another third of creme on top and place the raspberries on top of the creme layer
12. 12Sandwich the remaining two pieces of pastry with the remaining creme and gently place on top of the raspberries
13. 13Dust with icing sugar, cut into slices with a large serrated knife and serve immediately