Mille Feuille

For the puff pastry, roll out the ready-made puff pastry to a thickness of approximately 3 mm.

Cut it to the desired size and sprinkle both sides with white crystal sugar.

Place the puff pastry between two baking trays lined with non-stick baking paper, so that it stays flat during baking.

Bake at 180°C for approximately 35-40 minutes, until it becomes deeply golden and the sugar caramelizes.

Let it cool completely.

For the cold pastry cream, heat the milk with the heavy cream and half of the sugar in a saucepan over medium heat, until they come to a boil.

In a bowl, add the remaining sugar and the eggs and mix with a hand whisk.

Add the corn flour and whisk vigorously until the mixture is combined.

Once the milk mixture comes to a boil, pour it over the egg mixture while whisking continuously.

Return the mixture to the saucepan and continue stirring until it thickens and comes to a boil.

Remove from the heat, add the butter and mix until incorporated.

Cover with cling film touching the surface of the cream and let it cool at 4°C.

Lightly beat the cold cream in the mixer until it becomes smooth.

Gently fold in the 200 ml of lightly whipped heavy cream.

For the caramelized hazelnuts, lightly break the hazelnuts in half.

Place the sugar and hazelnuts over low heat, stirring continuously until the sugar melts and the hazelnuts develop a deep caramel color.

Spread onto a silicone mat or non-stick baking paper and let them cool.

For the assembly, cut the baked puff pastry into 3 strips measuring 20 x 8 cm.

Place the cold pastry cream in a piping bag fitted with a round No.10 piping tip and pipe rosettes onto the first strip of puff pastry.

Add caramelized almonds and place the second strip of puff pastry on top.

Repeat with cream and hazelnuts.

Place the third strip of puff pastry on top.

Garnish the mille feuille vertically with the cream and decorate with the caramelized hazelnuts.