Coconut feuilleté with chocolate sauce

Preparation time: 30 min

Preheat your four at 400 °F

• For the custard
  Toast 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 millefeuille
  Cut 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 sauce
  Bring the cream to a simmer, remove from heat and stir in chocolate with a whisk to obtain a homogeneous mixture.
• To serve
  Pour 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.