- half a homemade inverted puff pastry (recipe HERE)
Praline cream :
- 250ml of semi-skimmed milk
- 60g of soft butter
- 70g of sugar
- 55g of egg yolk
30g of cream powder
- 160g of homemade almond-hazelnut praline paste with 60% dried fruit (recipe HERE)
- 190g of full cream
- 150g of mascarpone
- 2 bags of chantifix
- 200g of homemade praline paste
- 60g of milk chocolate
- 20g of soft butter
- 40g of crushed crêpes dentelles
Add the praline and crushed crêpes dentelles.
Mix well. Taste it! It’s so good!
Place parchment paper on a baking sheet. I took here a frame of 22cm of side. This is the most practical thing. Pour in all the praline.
Shake the plate a little to distribute the praline. Then store in the freezer, at least chilled to firm up.
The same day, prepare the mille feuilles.
Roll out the puff pastry to 3mm thickness.
It’s not always easy to get a rectangular surface with a roller.
Try to spread it a little larger than a standard 30x40cm baking sheet.
For the cooking of the dough two options:
Bake the puff pastry at 205°C for 30 minutes.
Add the 160g of homemade praline paste.
Mix again. Set aside in a cool place.
Whip at high speed.
All that’s left to do is mix!
Add the whipped cream little by little.
And There you go !
After thirty minutes of cooking, the puff pastry is cooked.
Sprinkle with powdered sugar.
Take the plate out and let it cool for 10 minutes. Cut the sides with a good saw. You will normally have a plate of at least 33cm by 26cm.
Taste the falls, it’s a delight!
Cut the dough into three equal pieces. For me it gives 11cm of side (at first sight because 33cm!).
Put a layer of cream, then put a puff pastry on top. Put a layer of cream on this puff pastry.
Place a piece on top of the second layer of cream. You will probably need to cut a small extra piece of praline because your mille feuille is 25cm long (and 11cm wide) and the praline was cast in a 22cm plate. So add a little bit and eat the rest! ????
Put a layer of cream on the praline.
Close with the last sheet of puff pastry.