Millefeuille Tailoring of Sweet Potato and Chocolate

Material (4 servings)
Sweet potato ... 100g
Milk ... 150cc
Sugar ... 2 tsp
Salt ... pinch
Butter ... 20g
White chocolate ... 60g
[Decoration]
Honey ... 3 tablespoons
Walnut and (roasted ones) ... 4 tablets
Cocoa powder ... a little
[Under preparation]

• The bat (unless if flat dish), to expand so as not to be the aluminum foil to wrinkle.
· Finely dividing the white chocolate by hand and placed in a small bowl.
Bowl that put the chocolate I keep boiling water to about half the pot much just fits.

How to make


It melts over the hot water the white chocolate. And drop it by scooping one filled with dinner spoon on top of the aluminum foil Once melted, extending round in the back of a spoon (to make 12 pieces having a diameter of about 5cm. Careful not to become too thin!). Solidify chilled and as it put in the refrigerator.

Wash well the sweet potato and cut into round slices of skin every 1cm thickness. Pot in sweet potato and water (quantity outside), was subjected to fire to put a pinch of salt, and boil until tender.

Discard the hot water, sweet potatoes were returned to the pan, crush well with a whisk. Once largely collapsed, and mix while subjected to low heat in addition milk and sugar, the butter. Vessel to be transferred, to keep cool.

When one of the chocolate is hardened, it peels off gently from aluminum foil. Dish, with a sweet potato cream put little as slip Place one piece of chocolate on it, further superimposed on sweet potato cream, chocolate and three layers.


Shake the cocoa powder to finish, decorate around with honey and walnut.