Coconut feuilleté with chocolate sauce
Custard coconut lightened with whipped cream between two pieces of puff pastry and topped with chocolate sauce.
IngredientsRecipe for 4 persons
For the millefeuille
For the coconut custard
35% whipping cream
For the chocolate sauce
35% whipping cream
Preparation time: 30 min
Preheat your four at 400 °F
- For the custardToast the coconut in the oven until golden. In a small saucepan, bring milk to boil. Beat egg and sugar until the mixture whitens. Add the flour and mix. Pour half the hot milk mixture on the eggs and sugar, mix well and put back to cook in the pan for 3 minutes after the first boil, whisking constantly. Pour onto a baking sheet lined with plastic wrap, cover with plastic wrap and chill.Whip the cream using a whisk until soft peaks form. Whisk the cooled custard to smooth it. Gently fold 1/3 of the whipped cream into the custard, then fold in the remaining custard with the coconut using a spatula.
- For the millefeuilleCut the sheet of puff pastry into 8 rectangles. Place them on a baking sheet between two sheets of parchment paper and place another baking sheet on top. Bake 15 to 20 minutes. Then sprinkle a mixture of sugar and cocoa on top of your rectangles and use the broil mode a few minutes to caramelize nicely.
- Preparation chocolate sauceBring the cream to a simmer, remove from heat and stir in chocolate with a whisk to obtain a homogeneous mixture.
- To servePour a little chocolate sauce in the bottom of the plate, start with a first rectangle of puff pastry, a good dose of cream of coconut and place a second rectangle of puff pastry on top. Finish with a second layer of coconut cream and decorate the plate with chocolate sauce.
You can use coconut shavings to decorate this dessert. Avoid to assemble your dessert to much ahead of time, since the dough can get soaked easily.