Mille-feuille of chocolate and cream with thermomix

Preparation of chocolate and cream mille-feuille

1. When you have gathered all these ingredients, follow the steps that we indicate:
2. Add the cocoa, the 132 grams of cream, the flour and the butter to the robot glass. program to
3. speed 6 / 15 seconds.
4. With the resulting dough, make four parts and wrap each of them in plastic wrap. Put them in the freezer for 27 minutes and after this time put them in the fridge for a few minutes.
5. After this time, with the help of a roller, extend each of the masses and give it a rectangular shape with a thickness that does not exceed 4 millimeters.
6. On a baking tray, previously lined with baking paper, place two of the separated doughs and put them in the oven, previously preheated. Keep them there for about 11 minutes at 200º. Then, follow the same process with the other two doughs.
7. Pour the sugar and gelatin into the robot’s glass. program to
8. 10 / 10 seconds.
9. Put the butterfly on the blades.
10. Add the cream and mount at speed 3.5.
11. Remove the butterfly and put the assembled note in a piping bag. Booking.
12. Put the butterfly back on and now add the salt, sugar, vinegar and egg whites to the glass to make the meringue. program to
13. speed 3.5 / 50º / 4 minutes.
14. Then reprogram
15. speed 3.5 / 4 minutes.
16. Booking.
17. All that remains is to mount the mille-feuille by inserting the plates with the chocolate, the cream and the meringue.