Chocolate and apricot millefeuille
By combining two great pastry classics, the mille-feuille cake and the Sacher cake, we will obtain a stratospheric Sacher-flavoured mille-feuille.
First of all, let's flavor the puff pastry with apricot jam.
We will then fill the pastry with 3 different preparations:
We will make a chocolate cream using tofu, and we will also add a layer of jam and a spread, these last two layers will give us a lot of flavor and creaminess.
You have never tried such a good millefeuille, I promise you.
Method



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.
Mix the edges and bottom of the jug with a spatula from time to time to be able to blend everything 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 the tip to make a small hole.



When the tofu cream is almost ready, prepare the puff pastry.
Open the roll of spelled puff pastry 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 the apricot jam.



Prick with the tines of a fork.
Bake in a fan oven at around 160˚C for 15 minutes. The temperature must not be too high otherwise the jam would burn, so always check the pastry and as soon as it is nice and golden, remove it from the oven. Allow to cool at room temperature for 30 minutes.
Take the tofu cream from the fridge, transfer to a pastry bag, cut off the tip a little to fill the cake.
Take a plate and start assembling the millefeuille cake.
Make a stripe of tofu cream on the plate to attach the first layer of baked puff pastry so that it does not slip.



Now fill with the tofu cream, use around 200g, make spikes on the edges of the pastry and then fill the centre. The spikes must be nice and homogeneous.



Now fill with about 70 g of apricot jam and then about 30 g of chocolate and hazelnut spreadable cream.
Lay the second layer of puff pastry.



Then fill again with the 3 fillings in the same way.
Make the spikes with the tofu cream and then cover with the jam and the spread.
Lay the third layer of puff pastry, sprinkle a little icing sugar.



The cake is ready to be served.
Cut the slice using a serrated knife and serrate the pastry well, do not press or the cream will come out of the sides.