Chocolate Hazelnut Mille Feuille
Fererro Rocher chocolates have long been associated with the holidays. A mix of hazelnut and milk chocolate make them insanely irresistible. For this dessert, we have paired them with a similar flavour profile – Nutella buttercream! Add some beautiful puff pastry for a light but decadent showstopper of a dessert. Try pairing this recipe with Spicebox Chocolate Whisky and Carolans Irish Cream.Ingredients
Serves 8 to 10
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar
¾ cup (180 ml) Nutella or chocolate hazelnut spread
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
⅓ cup + ¾ cup (260 ml) whipping cream, divided
1 egg
1 tbsp (15 ml) milk
1 sheet puff pastry (about 12 × 15‑in/30 × 38 cm), thawed
6 Ferrero Rocher chocolates
8 oz (225 g) dark chocolate, chopped
½ cup (125 ml) chopped roasted, unsalted hazelnuts
Instructions
- In a large metal bowl and using a handheld mixer, mix butter until pale and fluffy, about 3 minutes. Add icing sugar 1 cup (250 ml) at a time until entirely incorporated. Mixture may be a bit dry, but that’s okay. Add Nutella, vanilla, salt and ⅓ cup (80 ml) whipping cream. Continue to mix until buttercream is a light colour and has no lumps. Place into a large piping bag and set aside until ready to use.
- Preheat oven to 375 F (190 C).
- In a small mixing bowl, beat egg and milk.
- Lay puff pastry onto a cutting board and cut into 3 equal rectangles about 5-in/12.5 cm wide. Using a pastry brush, brush top of pastry with a light layer of egg mixture.
- Place pastry onto a non-stick baking sheet and bake for 10 to 15 minutes, or until golden brown. Remove from heat and allow to cool. (If pastries have puffed up unevenly, gently press down on them while still warm so they are more even.)
- Place 1 rectangle of pastry onto a flat serving plate. Pipe little dollops of Nutella buttercream around outside of pastry. Place 2 dollops in centre as well (this will help pastry from caving in with weight). Place a second layer of pastry on top and repeat previous step. Place final layer of pastry on top and decorate top with remaining buttercream. Place a chocolate on all four corners of cake as well as 2 in centre.
- Place dark chocolate in a heatproof bowl. In a small saucepan, heat remaining ¾ cup (180 ml) cream until just about to simmer. Pour over chocolate and let sit for 2 minutes. Stir to combine; it should be a smooth chocolate ganache. Drizzle desired amount of chocolate overtop cake and sprinkle with chopped hazelnuts.
- To serve, use a serrated bread knife to cut into 1- to 2-in (2.5 to 5 cm) slices. Serve at room temperature (do not refrigerate).