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Chocolate Hazelnut Mille Feuille
A mille-feuille, also known as a Napoleon in North America, is a French dessert made of puff pastry layered with pastry cream. Mary puts her twist on it with the delicious combination of hazelnuts and chocolate.
YIELDS
6
TO
8
Ingredients
- 1 to 2 sheets frozen puff pastry
- 2 teaspoons granulated sugar
- 1 cup brick style cream cheese, room temperature
- 3/4 cup chocolate hazelnut spread
- 3/4 cup whipping cream, divided
- 1/2 cup + 1 tablespoon icing sugar, divided
- 1 1/2 teaspoon vanilla extract, divided
- 170g (1/2 pint) fresh raspberries
- Chopped toasted hazelnuts
- Chocolate shavings
Directions
- Preheat your oven to 400ºF and set out two sheet pans that are the same size and can stack on each other. Line one with parchment paper and set another piece of parchment paper aside.
- Unroll the puff pastry. If using a sheet of puff pastry smaller than nine- by 12 inches, pinch the edges of two sheets together and trim into a nine-by-12-inch rectangle. Transfer onto the parchment-lined sheet pan, poke the entire surface with a fork, and evenly sprinkle the granulated sugar. Place the second piece of parchment over the pastry and fit the second sheet pan on top. Bake the pie for 25 minutes, remove the top sheet pan and parchment, and continue baking for another five to eight minutes or until the pastry is golden brown. Set aside to cool completely.
- Meanwhile, whip the cream cheese and chocolate hazelnut spread together on medium speed until smooth using a stand mixer fitted with the whisk attachment or a hand mixer. Slowly pour in one-quarter cup of whipping cream, then add half a cup of the icing sugar and one teaspoon of vanilla and whip on high until stiff and fluffy. If desired, transfer the chocolate hazelnut cream to a pastry bag or a large zip-top bag with the corner cut off. Set aside.
- Add the remaining whipping cream to the bowl, two tablespoons of icing sugar, and half a teaspoon of vanilla extract. Whip to stiff peaks and set aside.
- Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, trimming the edges if needed. Spoon a small dollop of the chocolate hazelnut cream onto the centre of a serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the chocolate hazelnut cream onto the pastry and dot with about half of the raspberries. Place another puff pastry on top and repeat with the remaining chocolate hazelnut cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream, and scatter with the hazelnuts and chocolate shavings, if using.
- Slice with a serrated knife and serve immediately or store in the fridge for up to three days. Enjoy!
