Filo hazelnut millefeuille
– filo pastry,
– hazelnut custard,
– coloured white fondant.
Materials used
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
– Pastry bags
– Plain tip
Ingredients
Filo pastry
1 packet filo pastryMelted butterIcing sugar
Hazelnut praline150g hazelnuts75g caster sugar
Hazelnut pastry cream220g hazelnut praline400g milk4 yolks60g sugar20g cornflour2g gelatine30g butter
Assembly 150g white fondantA few pistoles of milk chocolate
The recipe
For 5-6 millefeuilles
Hazelnut praline150g hazelnuts75g caster sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Hazelnut pastry cream220g hazelnut praline400g milk4 yolks60g sugar20g cornflour2g gelatine30g butter
Heat the milk. Place the gelatine in a large bowl of cold water.
Mix the yolks, sugar and cornflour in a bowl. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the hazelnut praline and the well-squeezed gelatine, previously softened in a bowl of cold water. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.
Filo pastry1 packet filo pastryMelted butterIcing sugar
Roll out the first sheet of filo pastry on a sheet of baking paper. Brush with melted butter. Sprinkle with icing sugar. Place another sheet on top and repeat the operation. Butter and dust with icing sugar. Repeat with all the other sheets (10-12 sheets).
Then cut out strips about 4cm wide.
Then cut the strips in half. There should be 3 sheets per millefeuille.
Sprinkle with a little icing sugar again. Place a second sheet of baking paper and another baking tray on top. Place in the oven at around 200°C until nicely coloured. Allow to bake for at least 25 to 30 minutes.
Collect the crème pâtissière. Loosen it slightly with a spatula. Line a piping bag fitted with a plain tip. Poach it onto two biscuits. Place the two biscuits on top of each other. Set aside.
Assembly 150g white fondantA few pistoles of milk chocolate
Heat the white fondant in a bain marie without exceeding 40°C.
Quickly scoop a little of the white fondant into a piping bag. Set aside. Add a few milk chocolate pistoles to the pan to colour the white fondant.
Spread the chocolate fondant over the 3rd biscuit using an angled spatula. Quickly make lines with the white fondant. Using a wooden skewer, stretch the white lines. Place this third biscuit on top of the other 2.
