Maxi millefeuille with hazelnut cream
The legendary French dessert millefeuille (translated as a thousand leaves) got its name from the thousand delicate layers of puff pastry, which are always connected by a delicious cream... Close your eyes and taste a piece. A heavenly experience, what do you think?
Ingredients · Servings For 6–8 people
- 500 g puff pastry
- 2 tbsp powdered sugar
- 200 ml whipping cream
- 2 tbsp cream liqueur
- 2 tbsp hazelnut spread with cocoa
- 50 g dark chocolate
- 50 g hazelnuts
- 150 ml hazelnut milk
- 350 ml whipping cream
- 200 g dark chocolate
- 3 tbsp hazelnut spread with cocoa
Method · 1 h 50 min
- For the ganache, pour the plant-based milk and 150 ml of cream into a saucepan and heat just below boiling point. Place the chopped chocolate and hazelnut cream in a bowl and pour over the boiling milk and cream. Let stand for 2 minutes then stir with a whisk until the chocolate has melted. Press baking paper onto the surface and leave to cool for a few hours. The ganache can be made up to two days in advance.
- Preheat the oven to 200°C (fan 180°C). Dust a work surface with flour and roll out the dough to a thickness of 2–3 mm, then cut out 3 circles with a diameter of 20 cm. Cut the remaining dough into 'shards'.
- Place each round of dough on a baking sheet lined with baking paper (if you don't have enough sheets, leave the prepared dough rounds in the fridge and bake them one at a time). Dust the dough with powdered sugar, place a new sheet of baking paper on top and weigh down with another sheet with the dough placed on it. This allows you to bake all the sheets at the same time and at the same time the dough does not puff up in the oven. Place the cut 'shards' of dough on the last top sheet and sugar them. Place all the sheets in the oven at once and bake for 15–20 minutes until golden brown. After baking, place the rounds on a wire rack and let them cool. At this stage, the dough can be stored in an airtight container where it will last for two days.
- Finish the ganache. Whip the remaining 200ml cream to soft peaks and fold into the ganache with a spatula. Beat briefly (about 1 minute) with a whisk – the cream should be thick enough to spread. Transfer the cream to a piping bag fitted with a wide, smooth tip.
- Pour 200 ml of whipping cream into another bowl, add 2 tablespoons of powdered sugar and liqueur and beat until soft peaks form.
- Place the first round of dough on a serving plate and spread half of the ganache on it. Cover with the next round of dough and spread the rest of the ganache on it. Cover with the last sheet of dough and put the flavored whipped cream on it. Heat 2 tablespoons of hazelnut cream in the microwave to soften it and drizzle it over the top of the cake. Use a knife to make shavings from the cold chocolate and add to the whipped cream. Finally, sprinkle the dessert with chopped nuts and crushed 'shards' of the dough.