The millefeuille that drives us crazy

Recette Millefeuille The Hoxton

Much lighter than traditional millefeuille, this pastry is all the rage at the Hoxton Hotel , haunt of the fashion-sphere in Paris. And for good reason: the puff pastry has been replaced by fine chocolate / hazelnut tiles . Light and too good. The dream.


Chocolate / hazelnut tiles:

Whip the whites , tighten with the sugar . Incorporate hazelnut powder and sifted icing sugar , then add the melted butter (30 ° C). Mix well with a spatula.

For cooking, spread thinly on a greased baking mat, and bake at 170 ° C for 7 mins. The tiles should be well colored and evenly. Unmold once the tiles are cold.

Chocolate ganache:

Boil the milk with the vanilla . Pour the milk (passed through Chinese) over the white chocolate and the softened gelatin . Mix well. Add the cream once the mixture cools. Mix again. Rest for 24 hours in the fridge. The next day, beat the chocolate ganache with a mixer fitted with a whisk. (for 500g of ganache , add 10g of cocoa ).

Homemade hazelnut praline:

Roast the hazelnuts at 150 ° C - 30min.

Make a dry caramel at 180 ° C (the day before). Remove to a plate to cool.

Blend the dried fruits with the caramel in a food processor until the desired texture is obtained. Add the fleur de sel to the maryse. Store in an airtight container.


Cut pieces of chocolate tiles .

Place a chocolate tile in the center of the plate, pipe the chocolate ganache (using a pastry bag fitted with a size 10 plain nozzle). Sprinkle with chopped hazelnuts generously cover everything with homemade (or store - bought) hazelnut praline .

Repeat the operation again.

Finish with a chocolate tile and sprinkle everything with cocoa powder .

Also discover Nicolas Paciello's sponge cake and the lemon-poppy cake recipe .

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