Hazelnut, Raspberry and Salted Caramel Mille Feuille

News on my end is that a couple of weeks ago, I resigned from my job and have now finished my time there.

I loved working at the old bakery, learning the art of making viennoiserie, shaping bread, coming up with new tarts and cakes and trying out fun recipes.

However, an opportunity came up to work at another great bakery, and I thought it would be nice to have a change of scenery, a change of theme and a change of baked goods.

Because let’s face it, change in life is what keeps things interesting.

So I’m really excited to start my new job next week! I’m looking forward to the new products, new recipes and new challenges.

The new bakery has a slight American theme, so as I’ll be using a lot of American flavours over there, you may see more of a French patisserie focus here on the blog.

It’s fun creating new things, so when baking at home I’ll probably be focusing on things like entremet, beautiful tarts, choux pastry and this mille feuille (that’s not to say there’ll be no more cookies, because hey, I love eating them way too much).

I’ve been meaning to make mille feuille at home for a while now, and as I had some hazelnut mousseline left over from when I made these chouquettes, I got to making a hazelnut version.

The mille feuille is filled with hazelnut mousseline and topped with a salted caramel chantilly. Raspberries cut through the sweetness and a few toasted hazelnuts add a little crunch.

I’ll leave you with the recipe as I enjoy a few days off before I start my new job! X

For this recipe you will need salted caramel sauce.

• PRALINE PASTE:
• ¼ cup caster (superfine) sugar
• ¼ cup hazelnuts, blanched and toasted
• ¼ tsp veg oil
• GIANDUJA CREME PATISSERIE:
• 250ml full cream milk
• ½ vanilla pod
• 3 egg yolks
• 32g caster (superfine) sugar
• 15g plain flour
• 5g cornflour
• 25g gianduja chocolate (or milk chocolate), finely chopped
• HAZELNUT MOUSSELINE:
• 1 x quantity gianduja creme patisserie, from above
• 175g unsalted butter, softened
• Praline paste, from above
• SALTED CARAMEL CHANTILLY:
• 100g salted caramel sauce (link above recipe)
• 200g heavy cream
• TO FINISH:
• 1 x 375g sheet ready-rolled, all-butter puff pastry, thawed
• Icing (superfine) sugar, for dusting
• ½ punnet raspberries, cut in half
• A handful of toasted walnuts

1. To make the praline paste, line a tray with baking paper.
2. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
3. Place on the heat and brush down the sides of the pot with a wet pastry brush.
4. Cook until a deep amber colour. Do not stir.
5. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
6. Spread into an even layer and allow to cool and harden.
7. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
8. Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
9. To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
10. In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
11. Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
12. Once all the milk has been combined, pour the mixture back into the pot.
13. Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
14. Remove from the heat and add the chocolate, whisking to combine.
15. Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
16. Refrigerate until cold.
17. To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
18. Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
19. Refrigerate until required.
20. To make the sheets of mille feuille, preheat the oven to 190 C (375 F) and line a large tray with baking paper.
21. Roll out the puff pastry until it is 3mm thick, or about 30 x 22 cm in size.
22. Place on the prepared baking tray and prick all over with a fork.
23. Bake for 25 minutes, until puffed and lightly golden.
24. Remove from the oven, cover with another sheet of baking paper and place another baking tray on top, pressing down gently, to weigh it down.
25. Return to the oven for a further 20 minutes, until golden and crisp.
26. Remove from the oven and increase the temperature to 220 C (430 F).
27. Cut the puff pastry into 15 even rectangles, mine were 9 x 5 cm.
28. Return to the baking tray and dust the pieces with icing sugar.
29. Return to the oven for 5 - 7 minutes, until golden and caramelised.
30. Remove from the oven and set aside to cool.
31. Meanwhile, make your chantilly. Place the cream and salted caramel sauce in the bowl of a stand mixer fitted with whisk attachment. Whisk until stiff peaks form.
32. To assemble the mille feuille, fill a piping bag fitted with plain found nozzle with mousseline.
33. Pipe an even layer over 10 of the puff rectangles.
34. Arrange so the base has puff topped with mousseline, then place another layer of puff topped with mousseline on it, and finish with a plain rectangle of puff.
35. Fill a piping bag fitted with St Honore nozzle with the salted caramel chantilly and pipe on top of the millle feuille.
36. Top with raspberries and hazelnuts and serve. Makes 5.
37. Keep refrigerated.
38. Happy baking!