Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Chocolate-Peanut Butter Mille-Feuille with Jam Coulis and Crispy Tuile
A modern deconstruction of the classic French mille-feuille, featuring layers of delicate puff pastry alternating with silky chocolate-peanut butter cream, topped with a vibrant jam coulis and edible pastry crisps. This innovative fusion honors French pastry tradition while embracing bold, contemporary flavor combinations.
80 min
Medium
4 servings
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Taste Profile
Sweet8/10
Salty3/10
Sour3/10
Umami1/10
Spicy0/10
🥄 Texture
Crisp, flaky layers of baked puff pastry alternate with a smooth, dense chocolate-peanut butter cream, offering a pronounced contrast between crunch and creaminess. The jam coulis adds a slightly sticky, syrupy element while the curled tuile provides a delicate, brittle crispness that breaks easily.
👃 Aroma
Warm, buttery notes from the baked pastry combine with roasted peanut and chocolate aromas from the filling, giving a rich, nutty-sweet scent. Bright fruitiness from the warmed jam lifts the profile with a light, jammy fragrance and a hint of caramelized sugar from the tuiles.
🍷 Pairs Well With
A strong espresso or dark-roast coffee to cut the sweetness and complement the chocolate-peanut flavors; alternatively a glass of Tawny Port or a rich milk for a softer pairing.
🥗 Side Dishes
Fresh mixed berries (raspberries, strawberries, blueberries) or segmented citrus to add brightness; a small scoop of vanilla bean ice cream or crème fraîche for creaminess; short biscotti or a light fruit salad as an extra accompaniment.
Ingredients(8 items)
- 12 cups all-purpose flour (divided: 1.5 cups for pastry, 0.5 cups for tuiles)
- 20.5 cup sugar (divided: 0.25 cup for pastry, 0.25 cup for tuiles)
- 30.75 cup butter (divided: 0.5 cup for pastry, 0.25 cup for tuiles)
- 41 cup chocolate peanut butter
- 50.75 cup jam (any variety)
- 60.25 cup water (for pastry dough)
- 70.125 teaspoon salt
- 81 tablespoon powdered sugar (for dusting)
Nutrition Information(per serving)
685
Calories
12.3g
Protein
76.2g
Carbs
38.5g
Fat
Instructions
- 1
Make the puff pastry base: Combine 1.5 cups flour, 0.25 cup sugar, and salt. Cut 0.5 cup cold butter into small cubes and work into the flour mixture until resembling coarse breadcrumbs.
- 2
Add 0.25 cup water gradually, mixing until a shaggy dough forms. Wrap in plastic and refrigerate for 30 minutes.
- 3
Roll out the chilled dough between parchment paper to 1/8-inch thickness. Cut into 3-inch x 3-inch squares and place on a baking sheet.
- 4
Prick the pastry squares with a fork to prevent puffing. Bake at 400°F (200°C) for 12-15 minutes until golden and crispy. Remove and cool completely.
- 5
Prepare the chocolate-peanut butter cream: Gently warm the chocolate peanut butter over low heat (or in a microwave in 20-second intervals) until spreadable but not hot. Let cool slightly.
- 6
Create the jam coulis: Warm the jam in a small saucepan over medium heat, stirring occasionally for 3-4 minutes until it reaches a pourable consistency. Strain through a fine sieve if desired for smoothness.
- 7
Make the crispy tuiles: Cream 0.25 cup softened butter with 0.25 cup sugar. Fold in 0.5 cup flour gently until combined. Spread thin 2-inch circles on parchment-lined baking sheets.
- 8
Bake tuiles at 375°F (190°C) for 6-8 minutes until golden. While still warm, gently curl around a wooden spoon handle to create shape. Cool completely on a wire rack.
- 9
Assemble each serving: Place one pastry square on a plate as the base. Spread 2 tablespoons chocolate-peanut butter cream evenly on top.
- 10
Layer a second pastry square on top of the cream. Add another 2 tablespoons chocolate-peanut butter cream.
- 11
Top with the final pastry square. Drizzle 1.5 tablespoons jam coulis around the plate in an artistic pattern.
- 12
Garnish with one crispy tuile inserted at an angle into the top of the mille-feuille. Dust with powdered sugar just before serving.
- 13
Serve immediately for optimal pastry crispness and temperature contrast.
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