Hazelnut Mille-feuille Recipe

Hazelnut Mille-Feuille Directions

1. 1

   Prepare the Puff Pastry

   Preheat the oven to 200°C (400°F). Roll out the puff pastry sheets on a lightly floured surface to make them thinner. Place them on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing too much. Bake for 15-20 minutes or until golden brown. Let them cool completely.

2. 2

   Make the Hazelnut Praline

   In a saucepan, melt 100g of sugar over medium heat until it turns golden brown. Add the hazelnuts and stir until they are coated. Pour the mixture onto a baking sheet lined with parchment paper and let it cool completely. Once cooled, break it into pieces and process in a food processor until it becomes a fine powder.

3. 3

   Prepare the Chocolate Mousse

   Soften the gelatin sheets in cold water for about 5 minutes. Melt the dark chocolate in a bowl over simmering water. Once melted, remove from heat. Add the egg yolks and vanilla extract, mixing well. In another bowl, whip 200ml of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture. Finally, add the softened gelatin and mix until combined.

4. 4

   Whip the Cream

   In a separate bowl, whip the remaining 200ml of heavy cream until stiff peaks form. Set aside for assembling the mille-feuille.

5. 5

   Assemble the Mille-Feuille

   On a serving platter, place one sheet of baked puff pastry. Spread a layer of chocolate mousse over it, followed by a sprinkle of hazelnut praline. Top with a second sheet of puff pastry. Repeat the layering until all components are used, finishing with a layer of whipped cream on top.

6. 6

   Chill and Serve

   Refrigerate the assembled mille-feuille for at least 2 hours before serving. Slice into portions and enjoy your Hazelnut Mille-Feuille!