Chocolate and apricot millefeuille
By combining two great pastry classics, the millefeuille cake and the Sacher torte, we will obtain a stratospheric Sacher-flavoured millefeuille.
First of all, let's flavor the puff pastry with apricot jam.
We will then fill the pastry with 3 different preparations:
We'll make a chocolate cream using tofu, and we'll also add a layer of jam and a layer of spreadable cream. These last two layers will give us a lot of flavor and creaminess.
You've never tasted such a good millefeuille, I promise.
Procedure
Prepare the tofu and chocolate cream.
Cut the tofu into cubes.
Blend it together with the vegetable milk (1) and maple syrup until you obtain a creamy consistency. Transfer to a jug.
In a bowl, melt the chocolate in the microwave or in a bain-marie and mix with the milk (2) heated to around 60˚, pour in the milk little by little and mix with a spatula.
Then pour this milk and chocolate ganache into the tofu cream and blend with an immersion blender until you obtain a smooth consistency.
Stir the sides and bottom of the jug with a spatula occasionally to ensure everything is blended well.
Pour into a container, cover with cling film and leave to rest in the fridge for at least 4 hours, preferably overnight.
Transfer the jam and spreadable cream into two pastry bags and cut off the tip to make a small hole.
When the tofu cream is almost ready, prepare the pastry.
Open the puff pastry roll and cut it into 3 equal parts along the long side, so as to obtain 3 rectangles.
Place the rectangles on baking paper on 2 baking trays, brush with apricot jam.
Prick with the prongs of a fork.
Bake in a convection oven at about 160˚C for 15 minutes. The temperature shouldn't be too high, otherwise the spreadable jam will burn. So, keep an eye on the pastry and remove it from the oven as soon as it's golden brown. Let it cool at room temperature for 30 minutes.
Take the tofu cream from the fridge, transfer it to a pastry bag, and cut off a small tip to fill the cake.
Take a plate and start assembling the millefeuille cake.
Make a strip of tofu cream on the plate to stick the first layer of cooked puff pastry so it doesn't slip.
Now fill with the tofu cream, using about 200g, and make some peaks along the edges of the pastry, then fill the center. The peaks should be nice and even.
Now fill with about 70 g of apricot jam and then about 30 g of chocolate and hazelnut spread.
Place the second layer of puff pastry.
Then fill again with the 3 fillings in the same way.
Make spikes with the tofu cream and then cover with the jam and spread.
Place the third layer of puff pastry and sprinkle with a little icing sugar.
The cake is ready to be served.
Cut the slice using a serrated knife and cut the pastry well, do not press or the cream will come out from the sides.
