Chocolate and Raspberry Millefeuille

Chocolate and raspberries make a great combination in David Massey's recipe for a scrumptious treat
By David Massey
Chocolate and Raspberry Millefeuille
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 8-10 mins resting
  • Effort: medium



  • 80 g puff pastry
  • 65 g dark chocolate, finely chopped
  • 2 egg yolks
  • 2 egg whites
  • 15 g caster sugar
  • 55 g raspberries
  • icing sugar, for dusting
  • mint, to garnish

Tips and Suggestions

This recipe contains raw or lightly cooked eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women because of the risk of salmonella poisoning.


1. Roll out the puff pastry thinly and transfer onto baking parchment and then place in between two flat baking sheets.

2. Place into the fridge and rest for 8-10 minutes. Meanwhile, preheat the oven to 180°C/gas 4.

3. Remove the top baking sheet; place the puff pastry in the oven and bake for 3-4 minutes.

4. Remove the pastry from the oven, take off the top tray and cut into three discs with a cutter. Spread the discs on the baking sheet, return to the oven and bake for a further 8-10 minutes.

5. Remove the pastry discs from the oven, transfer onto a wire rack and cool.

6. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

7. Remove from direct heat and mix in the egg yolks, one at a time.

8. Place the egg whites in a mixing bowl and whisk until soft peaks form. Add the sugar and whisk for 1 more minute.

9. Carefully, fold the whisked egg white into the chocolate mixture.

10. To assemble, spoon some of the chocolate mixture onto a serving plate and place a disc of puff pastry over it. The chocolate mixture will hold the mille-feuille in place.

11. Dot some raspberries around the pastry disc and pipe some of the chocolate mixture into the centre of the disc. Top with a second puff pastry disc.

12. Pipe the remaining chocolate mixture onto the disc, then top with the last puff pastry disc.

13. Dust with icing sugar, garnish with the remaining raspberries and a sprig of mint and serve at once.

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