Chocolate Mille-Feuille with Bladder Cherries

400g Matilde Vicenzi Puff Pastry bases for cakes 250 g

200g dark chocolate

80ml cooking cream

30g butter

20 bladder cherries

caster sugar

If you don’t use Matilde Vicenzi puff pastry, roll out the puff pastry on a slightly floured board to a thickness of 2 or 3 cm.

Cut out about 18 rectangles of roughly the same size and sprinkle them with caster sugar.

Bake them on a baking tin covered with baking paper at 190°C for about 10 minutes.

Briefly take out of the oven, sprinkle with extra sugar and put back in the oven to bake for another 10 minutes or until the pastry is nice and golden.  Leave to cool completely.

In the meantime, prepare the chocolate ganache.  Melt the chocolate baine marie, add the butter and stir quickly.

Add warm cream and stir quickly to a smooth, full-bodied and even cream.

Cut the bladder cherries eliminating leaves and stalk.  Set aside 6 bladder cherries with their leaves to be used as decorations.

Form the first layer of puff pastry, pour some spoonfuls of dark chocolate ganache and some pieces of bladder cherries, cover with another layer of puff pastry.  Continue this way for 3 or 4 layers ending with a layer of puff pastry covered with chocolate ganache, some pieces of bladder cherries and a whole fruit with leaves as decoration.

Bladder cherries, without their leaves and covered, can last for a couple of days in the refrigerator.