“Dubai” Chocolate and Pistachio Millefeuille

Ingredients

Dark chocolate whipped ganache:

• 225g (8 oz) of 70% chocolate finely chopped
• 2 ¼ cups of whipping cream
• 1 tbsp of honey

Phyllo millefeuille layers:

• 1/3 cup unsalted butter
• ¼ cup of honey
• Full sheets of phyllo pastry (5)

Assembly:

• ¼ cup of pistachio cream (such as Pisti Brand)

Directions

For the Dark chocolate whipped ganache:

1. Bring to a boil whipping cream with 1 tbsp of honey.
2. Pour onto a bowl with dark chocolate cut in small pieces. Let it sit for 30 seconds. Whisk well until the chocolate and cream are fully blended.
3. Let it rest in the fridge for 6 hours (or in the freezer for two hours) until completely cold.

For the Phyllo pastry millefeuille:

1. Preheat the oven to 360°F.
2. In a small saucepan, melt the butter with honey.
3. On a 13x18” baking tray with parchment paper, place one sheet of phyllo pastry, brush generously with the honey-butter mixture, add another sheet on top and brush again, repeat until you have 5 sheets layered. Using a 7-inch pastry ring, cut two circles from the layered phyllo. Remove excess pastry. Place a sheet of parchment paper on top and cover with another baking sheet on top to prevent over puffing.
4. Bake for 40 minutes at 360F or until golden brown. Let it cool down completely.

For the Assembly:

1. Just before assembling the dessert, whip the chocolate ganache to stiff peaks.
2. Transfer to a piping big with a 17 mm piping tip (ateco 809) or use with a freezer bag with the tip cut off.
3. Pipe dollops of chocolate ganache directly on the first pastry circle.
4. Pipe or spoon small amounts of pistachio cream between the ganache dollops.
5. Place the second pastry layer on top and repeat the piping pattern.
6. Serve immediately for maximum crispness.