Chocolate Hazelnut Mille-Feuille (Napoleon) Recipe
Ingredients
For the pastry layers
1 package puff pastry (thawed, if frozen)
A little flour (for dusting)
For the chocolate cream
2 cups whole milk
4 egg yolks
1/2 cup sugar
3 tbsp cornstarch
2 tbsp cocoa powder
100 g dark chocolate (melted)
1 tsp vanilla extract
2 tbsp butter
For topping & garnish
150 g dark chocolate (melted, for glaze)
2 tbsp heavy cream
Chopped hazelnuts or whole hazelnuts
Chocolate shavings
Fresh mint leaves (optional, for decoration)
Instructions
1. Prepare Puff Pastry Layers
Preheat oven to 200°C (400°F).
Roll out puff pastry sheets slightly on a floured surface.
Cut into equal rectangles or squares (depending on your cake shape).
Place on a baking sheet lined with parchment paper, prick lightly with a fork.
Bake for 12–15 minutes until golden and crispy. Let cool completely.
2. Make the Chocolate Cream Filling
Heat milk in a saucepan until warm (do not boil).
In a bowl, whisk egg yolks, sugar, cornstarch,
