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Millefeuille of Chocolate Maison and Coffee Cream

11 September 2006

INGREDIENTS

(Serves 10)

1 packet filo pastry
Icing sugar
400g bitter chocolate
13 eggs
350g caster sugar
225g butter
500ml milk
900ml cream
50g coffee powder
40g cocoa powder
200ml sweetened espresso coffee

METHOD

Cut the filo pastry into 30 x 6cm ovals plus 10 Taj Mahal cut-outs from a template. Sprinkle with icing sugar and caramelize both sides. Melt 200g chocolate and 125g butter. Make a sabayon with three yolks and 70g sugar.

Make a meringue with three egg whites and 170g of sugar.

Cool the chocolate fold in the sabayon and then the meringue. Set.

Boil milk and cream. Whisk 10 yolks with the rest of the sugar. Pour on milk and cream return to the pan and cook till the anglaise coats the back of a spoon. Add the coffee powder. Cool. Reserve 150ml of the crème and churn the rest in an ice-cream maker.

Put the rest of the butter in a double pan with the rest of the chocolate cocoa powder and sweetened coffee. Combine to form a smooth piping sauce.

To assemble make a triple-decker millefeuille with the filo ice-cream and chocolate mousse. Accompany with the two sauces and decorate with the template.

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