Milk Chocolate Praline Millefeuille
 
 
Author:
Ingredients:
Caramelized puff pastry:
  • 1 sheet of puff pastry*
  • Granulated white sugar
Praline creme diplomat:
  • 350ml whole milk
  • 100g egg yolks
  • 80g white sugar
  • 1g salt
  • 30g cornstarch
  • 4g gelatin sheets
  • 100g praline paste
  • 1 teaspoon vanilla extract
  • 150ml heavy cream, whipped
Milk chocolate ganache:
  • 100ml heavy cream
  • 200g milk chocolate
  • 40g butter, softened
  • 5ml Amaretto
Directions:
Dough:
  1. Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.
  2. Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan - the weight of the second pan will prevent the puff pastry from rising too much.
  3. Bake in the preheated oven at 170C for 30-40 minutes or until evenly caramelized, golden brown and crisp.
  4. Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.
Praline diplomat cream:
  1. Bloom the gelatin in cold water.
  2. Heat up the milk in a saucepan.
  3. Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.
  4. Pour in ⅔ of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.
  5. Cook until the cream begins to thicken then keep on heat 1 more minute.
  6. Remove from heat and stir in the gelatin.
  7. Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.
  8. Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.
  9. Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.
Milk chocolate ganache:
  1. Heat up the milk in a saucepan.
  2. Pour over the milk chocolate and allow to rest for 2 minutes.
  3. Mix until smooth then add the butter. Give it a good mix. Stir in the Amaretto.
  4. Transfer in a pastry bag and refrigerate until it is ready to pipe.
To assemble the dessert:
  1. Place a layer of puff pastry on your dessert's presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.
  2. Decorate with powdered sugar.
  3. Enjoy!
Notes
*Homemade or store bought
Recipe by Pastry Workshop at https://pastry-workshop.com/praline-chocolate-millefeuille-millefeuille-cu-pralina-si-ciocolata/