Recipe Below!
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Equipment we used:
Glass bowls https://amzn.to/2qFayc9
Saucepan https://amzn.to/2JU04h5
Spatula https://amzn.to/2HGXtq2
Parchment paper https://amzn.to/2ESLaUl
Offset spatula https://amzn.to/2vo4ERf
Pizza cutter https://amzn.to/2Hjhvd7
Piping bag
Ingredients:
4 fl oz heavy cream (100g)
8 oz white chocolate (200g)
8 oz semi-sweet chocolate, melted (200g)
4 oz fresh strawberries (100g)
Instructions:
Bring heavy cream to a boil in a saucepan. Pour over white chocolate in a bowl. Stir until melted.
Set aside to cool completely.
Pour melted semi-sweet chocolate onto parchment paper and spread evenly with a spatula.
Refrigerate for 15 minutes until firm.
Use a pizza cutter to cut out six 3 x 1-inch rectangles from the chocolate.
Beat the cooled white chocolate cream with a mixer until thickened. Spoon into a piping bag.
To prepare the mille feuille, use two chocolate rectangles for each dessert.
Place the first rectangle on the serving plate. Pipe with white chocolate cream and top with fresh strawberries. Pipe with additional white chocolate cream. Top with a second chocolate rectangle.
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