Mille-Feuille with Cream, Dark Chocolate Ganache and Sour Cherries

1 pack of Matilde Vicenzi Puff Pastry bases for cakes 250g

100g cream

100g melted dark chocolate

500g whipped cream with sugar

100g sour cherries

icing sugar

To prepare this tasty mille-feuille, let’s start from the chocolate ganache.  In a pot, warm up the cream, then add the chopped chocolate or chocolate chips and mix with a spatula.  Allow to cool down.

Whip the cream and prepare the sour cherries, whole or cut in half.  Assemble the dessert.  Arrange the first puff pastry bases on the platter, cover it with half the chocolate ganache.

Cover the ganache with whipped cream. With the help of a pastry bag, form whipped cream quenelles for a nice effect and, at the same time, to support a second layer of puff pastry bases.  Add sour cherries randomly between the quenelles.