Chocolate Millefeuille: The Modern Way by Abhimanyu Ghuliani

Assistant Pastry Chef, Kimpton Hotel, Grand Cayman

This deconstructed Mille-Feuille is a modern twist on the classic French pastry, reimagined to highlight each component in a bold and artistic presentation. Inspired by the elegance of traditional patisserie and the creativity of contemporary plating, this version separates each of the components into distinct elements that invite interaction. What makes this recipe unique is its balance of texture and flavor, allowing each bite to be customized while still honoring the essence of the original dessert. It’s a celebration of both tradition and innovation on the plate.

Yield: 20

Puff Pastry Dough

• 443 g unsalted butter, divided
• 250 g cold water
• 500 g all-purpose flour
• 12 g salt

1. Reserve 288 g of the butter for the lamination process, then cut the remaining butter into small cubes and combine it with the rest of the ingredients to make a puff pastry dough.
2. Wrap the dough and allow it to rest overnight.
3. Laminate the dough with reserved butter, performing six single folds.
4. When the dough is ready, roll it into a log and cut thin slices.
5. Bake the slices at 350°F (177°C) for 10-12 minutes and reserve.

Chocolate Cremeux

• 3 g gelatin
• 250 g dark chocolate, 50-60%
• 100 g granulated sugar
• 80 g egg yolk
• 300 g heavy cream, semi-whipped

1. Soak the gelatin in cold water and allow it to bloom.
2. Melt the chocolate over a bain marie and add the bloomed gelatin.
3. Whip the sugar and egg yolks over a bain marie until pale.
4. Combine the yolk and chocolate mixtures.
5. Fold the semi-whipped cream into the chocolate mixture.
6. Refrigerate overnight and use the next day

Gluten-Free Coffee Crumble

• 25 g used coffee grounds
• 20 g cocoa powder
• 100 g gluten-free flour (one without xanthan gum)
• 75 g granulated sugar
• 50 g unsalted butter

1. Spread the used coffee grounds on a Silpat® and dehydrate in a low oven or dehydrator.
2. In a stand mixer fitted with the paddle attachment, combine the dehydrated coffee grounds with the remaining ingredients and mix until a dough forms.
3. Bake the crumble at 350°F (177°C) for 10-12 minutes.

Cocoa Nib Nougatine

• 150 g super-fine granulated sugar
• 2 g yellow pectin
• 24 g unsalted butter
• 50 g glucose syrup
• 10 g water
• 175 g cocoa nibs

1. Mix everything but the cocoa nibs in a pan until the sugar dissolves.           
2. Add the cocoa nibs and stir to combine.
3. Spread the mixture on a Silpat® and bake at 325°F (163°C) for 8 minutes.
4. Allow to cool.
5. Break into small pieces for serving.

White Chocolate Ganache Montee

• 2.5 g gelatin
• 125 g heavy cream, divided
• 75 g white chocolate, melted

1. Soak the gelatin in cold water and allow it to bloom.
2. Boil 62.5 g of the heavy cream and pour it over the white chocolate combined with the bloomed gelatin.
3. Add the remaining 62.5 g of cold cream to the mixture and blend using an immersion mixer.
4. Allow the ganache to rest overnight in the refrigerator.
5. For service, whip the ganache until thick, then transfer it to a piping bag.

Assembly

• Dulce de leche, house-made or purchased
• Valrhona Dulcey Crunchy Pearls
• Fresh berries
• Chocolate garnish

1. Put the Chocolate Crémeux in a piping bag with a ½ inch tip and pipe dollops of the crémeux in a half-moon pattern around the edge of the plate.
2. Pipe different-sized dollops of the White Chocolate Ganache Montée in the spaces not filled by the Chocolate Crémeux.
3. Using a melon baller, make a well in the large dollops of the ganache montée and fill them with dulce de leche.
4. Place three to four slices of the baked puff pastry standing up, but leaning slightly against the crémeux or ganache.
5. Add one or two pieces of the nougatine placed similarly to the puff pastry rounds.
6. Add bits of the Coffee Crumble and Valrhona Dulcey Crunchy Pearls.
7. Garnish with fresh berries and a chocolate garnish if desired.

Photos by Abhimanyu Ghuliani and Kelly Hamlette

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)