Faux Black and White Mille Feuille

Last time I used some frozen puff pastries and made two simply desserts:
Pop tarts style puff pastry with honey flavored red bean paste,
Roll up cookies with mini bittersweet chocolate chips.

There were couple more pastry sheets left, so I came up with another recipe called "faux" mille feuille. The final product doesn't look as delicate as professionally made mille feuille. However, the taste is definitely up there for an easy, hassle free afternoon treat.

Faux black and white mille feuille -

Ingredients (about 8 slices)?

2 sheets of frozen puff pastries (rectangular shaped)
8 ounces 70% dark chocolate
1 cup of heavy whipping cream
Some white chocolate

How?

Preheat the oven to 425 degrees Fahrenheit. Thaw 2 sheets of frozen puff pastries and line the parchment paper on a baking sheet. Take one pastry and measure it with a deep, rectangular shaped baking dish. In fact, the kind of baking dish for meat loaf is perfect for this dessert. Trim out any extra pastry and "re-attach" to empty spaces if necessary. In this case, rather to end up with overload pastry than finding a hole in the final product.

Simply lay the thawed pastries on the sheet. Into the oven for 12 to 15 minutes, or till the pastries all puffed up and the surface looks semi-browned. Once done, remove from heat and wait till cool enough to handle by hand.

Chop the dark chocolate into smaller pieces. Use a double broiler to melt the chopped chocolate together with heavy whipping cream. Stir the mixture to help binding the ingredients, there we have our ganache.

Evenly lay one puff pastry to the deep baking dish. Gently smash done the puff pastry to form our first layer. Make sure there are no empty spaces on the edges.

Pour in half of the ganache and use a spoon to even it out. Add another layer of puff pastry with some smashing power. Pour in one more layer of ganache and even it out. Into the freezer for 15 to 20 minutes before serving.

Take a knife and cut through the edges. Carefully dig into the bottom of the mille feuille. The whole thing should pop right out once you the get the angle right. Take a peeler to shave the white chocolate bar. Cut the pastry into slices and decorate with white chocolate shavings before serving.

Can you believe how easy this faux mille feuille is? You get that crunchy bites from double puff pastry layers and the chocolate just gradually melts in your mouth. The sweet white chocolate shavings also balance out the slightly bitter 70% dark chocolate.

What more can you ask for? Next time I'll try changing one of the layers to ground hazelnut!