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Chocolate Vanilla Slice- Mille Feuille

Crisp, flaky puff pastry and a rich chocolate vanilla custard make this a true showstopper that is sure to please.

15-30 minutes

Lindt Excellence 70% Cocoa



Pastry Layer

  • 2sheets Quality all butter puff pastry 


Chocolate Custard

  • 190ml Cream
  • 250ml Milk
  • 1tbsp Vanilla bean paste
  • 50g Caster sugar
  • 40g Butter
  • 30g Custard powder
  • 3each Egg yolks
  • 160g Lindt Excellence, 70% Cocoa

Use a serrated knife to give it a neat, clean cut


  • 1

    For the pastry

    • Preheat the oven to 200°C and using a fork, put some wholes all over the surface

      Place onto a baking tray, lined with paper and place a second sheet of paper and a second tray to weigh down the pastry. This will stop the pastry from puffing up to much.

      Bake for 15 minutes or until golden brown. Set aside to cool.

  • 2

    For the custard

    • Firstly mix the custard powder, egg yolks, sugar and a little milk to a smooth paste.

      Place cream, milk, vanilla and butter into a saucepan and bring to the boil.

      Pour some of the hot mixture onto the egg yolk mixture.

      Return to the hot milk and return to the stove on a low heat.

      Cook for around 2 minutes until thickened, stirring at all time.

      Take of the heat and mix in the chocolate. Stir until all incorporated.

  • 3


    • Place one sheet of pastry onto a clean tray and top with custard.

      Place pastry on top and gently push down. Cool for 2-3 hours or until set firmly.




Expertly crafted from the finest cocoa beans, this full-bodied chocolate is masterfully balanced, boasting deep roasted cocoa flavours, which gives away to subtle fruit undertones.