Mille-Feuille Cake

For the Pastry:

• Puff pastry 500g block

• Plain flour for dusting

• Icing sugar 2 tbsp.

Get Started:

• Heat a non-stick pan over low heat. Place the puff pastry in the pan and cook for 7 minutes

• Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 7 minutes

• Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry

• Flip the pastry over so that the sugared side is on the bottom. Bring the heat up to high

• Place a piece of parchment paper over the puff pastry and weigh it down with another pan

• Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.

For the cream:

• 400g (14.1 oz) mascarpone or cream cheese

• 400ml (1⅔ cups) heavy cream

• 150g (1⅓ cups) powdered sugar

• 1 teaspoon vanilla

Method:

• In a large bowl beat mascarpone and powdered sugar. Beat until smooth

• Add vanilla extract and heavy cream and beat to stiff peaks

• Leave about 200ml of cream into a bowl and rest transfer to a piping bag fitting with a large tip

• Add 2 tbsp of Nutella into bowl then whip to stiff peaks than transfer to a piping bag using a star nozzle

• When ready to assemble, put one of the pastry onto a cake plate

• Pipe half of the cream onto the pastry base

• Top with another pastry and pipe on the remaining cream

• Top with the final pastry and pipe Nutella cream

• To finish, heat the Nutella in the microwave for 30 seconds to melt slightly, then drizzle it all over

• Top the millefeuille with the Ferrero Rocher and hazelnuts.