2000 leaves

Credit: Atelier Mai 98

This praline millefeuille combines a series of crunchy and soft textures with layers of Gavottes Crispy Lace Crepes, which give the praline its flaky texture.

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Ingredients (6 people)

Roasted, blanched almonds and hazelnuts

Hazelnut praline leaves

Inverted puff pastry

Caramelized puff pastry

Confectioners’ custard

Italian Meringue

English custard

Praline buttercream

Praline chiffon cream


Step 1: Roasted, blanched almonds and hazelnuts

Spread the almonds on a baking sheet and place it in the oven for 20 minutes at 325°F (160°C). Set aside. Repeat with the hazelnuts, then crush hazelnuts.

Heat the sugar and water together to 245°F (118°C), then pour it over the almonds. Caramelize this over the heat. Pour the caramelized almonds on a baking sheet covered with a Silpat mat, then mix, while spreading them out to cool. Keep them in an airtight container.

Step 2: Hazelnut praline leaves

Melt the butter and chocolate at 110°F (45°C) in a bain-marie. Mix the hazelnut praline and the hazelnut paste into the melted chocolate and butter. Add the crumbled Gavottes and the roasted, crushed hazelnuts. Fill a 7-by-7 inch (17 by 17 cm) tin with 7 oz (200g) of hazelnut praline. Smooth the surface with an offset spatula and put the tins in the freezer.

This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits

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