Drinkable Mille Feuille (Flavourite)
Not that I want to brag, but, Dominique Brown came to my house and presented his Flavourite recipe idea before anybody even knew about it. We were just sitting there, eating, and I was suddenly filled with an extreme (while still healthy) dose of jealousy. He kept telling me all about his idea, and I was just drinking up every word. This guy is incredibly clever. First, drinkable desserts. Second, Flavourite? I mean, come on. It’s amazing.
I wanted to make a Flavourite homemade version and believe me, this won’t be the only recipe you’ll see on the website.
Some people think I plagiarize recipes. Like that is the only I have to do with my time! I mean, how hard would it be to plagiarize something from say, Ricardo, and then blatantly display this plagiarism it to half a million people?
However, in this case, I did willingly copy the recipe from Chocolats Favoris and I am proud of it! 😉
- Prep time15 mins
- Cook time20 mins
- Timeout10 mins
- FreezingFreezes well
- ½ sheet (112 g) puff pastry (12 cm x 25 cm) or ¼ of a 450 g package
- Powdered sugar, to serve
- 1 cup of 35% whipping cream
Hot chocolate – Vanilla and white chocolate
- 1 1/2 cup of milk
- The seeds of 1 vanilla bean
Replacement options½ tsp. of vanilla extract
- of Dreamy White chocolate bar (white chocolate) chopped
- Preheat the oven to 350 °F and place the rack in the centre. Cover a baking sheet with parchment paper. Set aside.
- Cut the pastry into rectangles (6 cm x 8 cm) lay out on the baking sheet. Cover with a sheet of parchment paper and place a second baking sheet on top. Bake for 15 minutes. Cool thoroughly before sprinkling the pastry with powdered sugar. Set aside.
- In a pot, heat the milk and vanilla. Add the white chocolate pieces. Whisk until well-combined. Set aside.
- In a cold bowl, whip the cream. Set aside.
- Pour the hot chocolate into two mugs. Top with whipped cream and serve with the pastries.
Tips & tricks
This dessert can be served hot or cold