Rustic Cocoa Mille-Feuille with Spiced Pear and Coffee Ricotta Cream
An original dessert featuring crisp cocoa pastry layers filled with sautéed spiced pears and a light coffee ricotta cream. Finished with a touch of honey and cocoa for an elegant contrast of texture, fruit, and roasted notes.
Ingredients
- 1 250 g puff pastry sheet (descongelada si es congelada)
- 18 g unsweetened cocoa powder (divided)
- 70 g brown sugar (divided)
- 3 approx. 450 g firm pear (peladas and cut diced small)
- 30 g butter
- 2 g ground cinnamon
- 1 g ground cardamom
- 1 g fine salt
- 250 g ricotta
- 120 ml heavy cream (cold)
- 35 g powdered sugar
- 4 g instant espresso powder
- 5 ml vanilla extract
- 30 ml honey (lightly tibia for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.
- 2
Roll out the puff pastry sheet on a cool surface and sprinkle both sides with 12 g (2 tbsp) unsweetened cocoa powder and 20 g (about 1 1/2 tbsp) brown sugar. Gently roll over it to help the cocoa and sugar adhere without thinning the pastry too much.
- 3
Cut the pastry into 18 equal rectangles. Arrange them on the tray, prick each piece with a fork, and cover with another sheet of parchment and a second tray on top so they bake flat.
- 4
Bake for 18 minutes at 200 °C / 400 °F. Remove the top tray and parchment, then bake 5 minutes more at 190 °C / 375 °F until the layers are crisp and deeply golden. Let cool completely.
- 5
While the pastry bakes, melt the butter in a wide skillet over medium heat. Add the pears, remaining brown sugar, cinnamon, cardamom, and salt. Cook for 8 to 10 minutes, stirring, until the pear is tender but not falling apart and the juices are glossy and slightly thickened. Let cool.
- 6
In a bowl, mix the ricotta with the powdered sugar, instant espresso powder, vanilla, and the remaining 6 g (1 tbsp) cocoa powder until smooth.
- 7
In a separate bowl, whip the cold heavy cream to soft peaks. Fold it into the ricotta mixture until light and airy.
- 8
To assemble each serving, place one pastry rectangle on the plate, add a spoonful of coffee ricotta cream and a spoonful of spiced pear. Repeat with a second pastry layer, more cream, and more pear. Finish with a third pastry piece.
- 9
Drizzle each mille-feuille with a thin stream of warm honey just before serving. If desired, spoon a little of the pear juices from the skillet around the plate.
- 10
Serve immediately to preserve the contrast between the crisp layers, the soft cream, and the spiced fruit.
Chef tips
For a crisper result, chill the cut pastry for 10 minutes before baking. The pear mixture should be cool or barely warm before assembly so the cream keeps its structure.
Substitutions
You can replace the ricotta with mascarpone loosened with 2 tablespoons of milk, though the filling will be richer. Honey can be swapped for maple syrup, and cardamom can be replaced with an extra pinch of cinnamon or ground ginger.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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