The three chocolate millefeuille

Thaw the puff pastry, cut into four discs with a diameter of 26 cm.

With the baking paper lined pan, lay a disc and spennellatelo with the beaten yolk.

Cook for 20 minutes in a preheated oven at 180 degrees.

Baked and let cool.

Cook the remaining three disks, but no brush.

Meanwhile, with the three prepared as many chocolate creme.

In three different pots melt in a Bain-Marie each chocolate and when are fused into each mix 5 cl of cream.

Stir gently.

Withdrawn from heat and with a whip attached to along the compounds until fairly thick creams.

Arrange on a serving dish and a disc of puff pastry, top with the chocolate cream.

Above gently lay a second disc and cover with white chocolate cream.

Above place the third disc of puff pastry and on this third distributed milk chocolate cream.

Cover with the fourth disc of puff pastry, that gilded with egg yolk.

Let stand a few minutes and serve at the table.

Wines from accompaniment: chocolate high tannin content contrasts with all wines.

Provocative and enjoyable will be combined with the Red Vermouth or Barolo chinato.