Black Forest Mille Feuille

INGREDIENTS

1 sheet frozen puff pastry, thawed

all-purpose flour

heavy whipping cream

powdered sugar (granulated sugar also works)

vanilla extract

fresh cherries, pitted and thinly sliced

dark chocolate, finely chopped

METHOD

Preheat oven to 400 degrees F.

Lightly sprinkle some flour on a cutting board and rolling pin.

Place the thawed puff pastry on the cutting board and use the rolling pin to roll it into a thin sheet (it should almost be transparent).

Place the puff pastry on a parchment-lined baking sheet and use a fork to prick the puff pastry all over. Place another piece of parchment over the puff pastry followed by another baking sheet (this will weight down the pastry to prevent it from puffing up too much). Put in the oven and bake for about 15 minutes or until the pastry is golden brown and crisp.

While the pastry is baking, add heavy cream to a mixer with the whipping attachment. Whip until the cream begins to thicken and then add in the vanilla extract and some sugar. Once soft peaks form, stop the mixer and taste. If it’s not sweet enough, add more sugar.

Once pastry is done cooking, use a sharp knife to cut into squares or rectangles. Allow pastry to cool.

Take one square and spread a layer of whip cream using a knife.

Sprinkle on some sliced cherries and chocolate.

Then, take another puff pastry square and spread it with whip cream. Place this square on top of the cherries and chocolate, cream side down.

Top with another layer of cream and chocolate (optional).

Enjoy!