Chocolate millefeuille with nougat mousse with thermomix

Preparation of chocolate mille-feuille with nougat mousse with thermomix

1. To start this rich and also beautiful recipe you must melt the fondant chocolate, you can do it in the microwave or in a water bath.
2. Once the chocolate is melted, spread a sheet of wax paper or parchment paper on the table and draw circles of the size you want (a glass can easily serve as a guide).
3. To form the chocolate circles, with a spoon place a little chocolate inside the drawing of the circumference and using circular movements, spread the chocolate until it forms a disk.
4. It depends on the size of the circles and how high you want to make the mille-feuille, so calculate the numbers of discs. Do not forget to add the crocanti before they solidify to some disks that will serve as tapas.
5. The next step will be to hydrate the gelatin sheet in cold water for a few minutes.
6. While the gelatin is hydrated, proceed to whip the cream.
7. Place only 400 grams of cream in the Thermomix bowl, program.
8. 5 seconds / Speed ​​5
9. Place the whipped cream in a bowl and reserve in the refrigerator.
10. Then, again place the rest of the cream and the soft nougat cut into pieces in the Thermomix bowl, program.
11. 3 minutes / 90° / Speed ​​2
12. Add the gelatin, previously drained and program.
13. 3 seconds / Speed ​​3
14. Mix the two creams very carefully, with enveloping movements so as not to spoil the whipped note. And place the mixture of cream and nougat in a pastry bag with the tip of your choice.
15. Immediately proceed to assemble the layers of the mille-feuille.
16. Place a chocolate disc as a base on a tray (suitable for refrigeration), then place the filling and another chocolate disc, alternate this procedure as many times as you want, the height of the mille-feuille will be as desired.