Layers of puff pastry filled with an earl gray infused chocolate ganache
Preheat the oven to 200'C.
Cut discs from the puff pastry sheet using a pastry cutter or knife. Place the discs between two sheets of baking parchment and two baking trays to stop the pastry rising. Bake for 15 minutes or until golden brown and crisp. Remove from the trays and allow to cool.
Place the milk in a pan with the tea leaves and warm gently, pass through a sieve or colander and discard the leaves.
Place the chocolate on a heat proof bowl, pour over the warm cream, mixing well until obtaining a glossy and even mix.
Set aside to cool down and place on a piping bag.
Mix gently with the raspberries and sugar and leave to macerate for at least 15 minutes.
Build the mille-feuille with alternate layers of pastry, raspberries and ganache. Dust with icing sugar and finish the plate with more raspberries and any juices from the fruit.
«All the elements of this dessert can be prepared in advanced and then assembled just before serving. A stress free dinner party dessert!»