Recipe for Millefeuille with White Hazelnut Cream

The puff pastry: Prick the discs so that the puff pastry does not rise too much, then place each disc on a baking tray for about thirty minutes in a preheated oven at 170°C. The pastry should take on a nice caramel color (but not too dark). Once baked, remove the discs from the oven and let them cool on a rack.

The pastry cream: Soak the gelatin sheets in cold water. Bring the milk and cream to a boil. Mix the egg yolks and sugar, then add the cornstarch. Pour a little hot liquid into the previous mixture, return it to the saucepan, and thicken over medium heat, stirring constantly for about a minute.

Let the cream cool down to 45-50°C, then incorporate the previously softened gelatin leaves using a whisk. Pour into a flat container, spread the cream, cover with plastic wrap, and place in the refrigerator until fully chilled.

The white hazelnut cream: In a preheated oven at 160°C, lightly roast the hazelnuts on a tray lined with parchment paper for about thirty minutes. In the bowl of a mixer fitted with a whisk, mix the pastry cream at high speed to make it smooth.

Add the white hazelnut spread and then mix again until you achieve a smooth and creamy texture. Finish by folding in the roughly chopped roasted hazelnuts.

Assembly: Cut twelve rectangles measuring 6 x 12 cm from the dough discs. Place the cream in a piping bag fitted with a Saint Honoré nozzle, then spread a thin layer of cream on 8 rectangles in a zig-zag pattern.

To finish, layer two sheets of pastry filled with cream and top with a rectangle of plain pastry. Cover the surface with powdered sugar and enjoy immediately.