Millefeuille with praline

Description

Amazing and astonishing dessert. In the original recipe from Stelios Pallaresa used chocolate puff pastry, but this millefeuille is possible to make conventional puff pastry, and use it cream in cakes with a chocolate biscuit.

Ingredients

Puff pastry

800 g
Milk

400 g
Cream

100 g
Vanilla

1 piece
Sugar

130 g
Chicken egg

4 piece
Corn starch

40 g
Hazelnuts

100 g
Butter

250 g
Cognac

50 g

Cooking

First, start making the cream. To do this in a saucepan pour the milk and cream. Put on the fire. In a bowl, combine the egg yolks, 80 g sugar and corn starch. Thoroughly mix with a whisk.

When the milk starts to boil, pour 1/3 of it into a bowl with eggs, stirring constantly.

Then pour the resulting mass in a saucepan with the milk, put on fire. Stirring constantly, boil the cream. Cream close with cling film so that it touches the custard. Allow to cool for an hour refrigerate. The remaining stages of preparation of the cream will do later.

Make praline. To do this in a non-stick pan put 50 g of sugar. Stirring occasionally, wait until the sugar is completely melted.

Then the melted sugar, add hazelnuts and stir with a wooden spoon so that the caramel is well blended with the nuts. It is important not to overdo the caramel on the fire, so it does not start to taste bitter.

Put the mass on confectionery paper.

When the mass has cooled, break it into pieces, put them in a blender and puree them.

I had 2 big pieces of dough that I cut into 3 equal parts. One of the cakes will consist of 2 parts. It should be put in the middle of the dessert. Our dough is baked at 170 degrees for 30 minutes, then gently pull, turn, presses the surface of the cakes with a towel to release the air and put it into the oven for another 30 minutes.

Now it's time to finish the cream. To do this, beat butter, brandy and praline.

The cooled cream and gently whisk.

Very gently combine the praline mass with cream. Get a great delicate nutty butter cream.

Collect millefeuille. Put the first cake, then half of the cream. After the second cake and the second half of the cream. Finish the third layer and sprinkle with powdered sugar. Serve by cutting into serving rectangular cakes.

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