Chocolate Mille-feuille



Prep Time

40 minutes

Cooking Time

30 minutes

Difficulty Level


Number of Servings

6 Persons

Chocolate Mille-feuille
made with
Phyllo pastry: 500 g
Flour: 1 teaspoon
Butter, to grease the pan: 1 teaspoon
For the chocolate cream filling
Eggs: ‏2‏
Vanilla: 1 teaspoon
MARS® Chocolate Bars: 80 g
Sifted flour: 40 g
Sugar: 40 grams
Milk: 300 ml
To garnish
Blanched almonds, roughly ground: ¼ cup
Powdered sugar: ¼ cup
Product may contain peanuts, almonds and hazelnuts.
  1. ‏‏Heat oven to 210 degrees C.
  2. Unroll pastry on a floured surface and cut into 12 equal rectangles.‏
  3. Grease the oven tray with butter and place the pastry rectangles inside it. Leave to rest for 10 minutes.‏‏‎
  4. ‏‏Prick dough with the tines of a fork, and then bake it in the oven for 20 minutes.
  5. ‏‏To prepare the chocolate cream filling: cut the MARS® Chocolate Bars into small pieces.
  6. Pour the milk in a pot and bring it to boil.‏‏
  7. ‏‏In another bowl, whisk together eggs, vanilla and sugar.
  8. ‏‏Add the flour and beat well, then add the boiled milk and MARS® Chocolate Bars and keep beating.
  9. ‏‏Bring the mixture to boil on low heat.
  10. ‏‏When done, leave to cool, stirring every once in a while.
  11. ‎‏‏To assemble the mille feuille: place a 3 centimeter layer of cream filling between two phyllo rectangles.
  12. Cover the top rectangle with a thin layer of chocolate cream.‎‏‏
  13. ‏‏‎Mix together ground almond and powdered sugar and garnish the top chocolate layer. Repeat until you run out of pastry.
  14. ‎‏‏‏Serve cold.
Content Per 100g Per 2.5g portion
Energy (kJ) 1888 1095
Energy (kcal) 449 260
Protein (g) 4.3 2.5
Carbohydrate (g) 68.9 40
of which sugars (g) 59.7 34.6
Fat (g) 17.1 9.9
of which saturates (g) 8.3 4.8
Fibre (g) 1.2 0.7
Sodium (g) 0.16 0.09