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Peach Hazelnut Millefeuille

Course Dessert
Cuisine French
Keyword pastry
Total Time 3 hours
Servings 7
Author Christine Ma

Ingredients

Hazelnut cream

  • 2 cups raw hazelnuts (240 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 cup heavy cream (250 ml)

Peach mousse

  • 2 peaches peeled and chopped (about ½ lb)
  • 2 tablespoon brown sugar (25 grams)
  • 1 teaspoon lemon juice
  • 1 tablespoon boiling water
  • 1 packet gelatin powder (7 grams)
  • 1 cup heavy cream (250 ml)
  • ½ cup powdered sugar (56 grams)

Remaining ingredients

  • 1 sheet puff pastry
  • 3-4 fresh peaches
  • powdered sugar for dusting

Instructions

  • Preheat oven to 350 degrees F.
  • Make the hazelnut cream. Toast the hazelnuts until lightly browned, about 10 minutes. Remove from the oven and rub the hazelnuts with a clean towel to remove the outer skins. Spread the nuts on parchment paper and set them aside.
  • Place the sugar in a heavy-bottomed pot and heat it over medium heat. Gently melt the sugar until it starts to brown. Lower the heat to low and continue to cook until the sugar is browned and caramelized, about 4-5 minutes. Gently stir the sugar with a rubber spatula throughout the cooking process to ensure even browning. Immediately pour the caramel onto the hazelnuts and let cool completely. Break the caramelized hazelnuts into small pieces and place them in a food processor. Puree the nuts until smooth, about 7-8 minutes. If the spread is warm from the food processor, let cool completely.
  • Whip 1 heavy cream until stiff peaks form. Portion 1 cup of the hazelnut spread in a large bowl; you will have extra spread. Fold the whipped cream into the hazelnut spread until combined. Transfer the mixture to a piping bag and chill until ready to use.
  • Prepare the peach mousse. Simmer together the peeled chopped peaches with brown sugar and lemon juice in a medium saucepot over medium heat. Cook the peaches until softened, about 4-5 minutes. Remove from heat and blend the peach mixture until smooth.
  • Combine 1 tablespoon boiling water with the powdered gelatin until the gelatin is dissolved. Add the gelatin mixture to the peaches and blend until combined. Transfer the peach mixture into a bowl and let cool completely in the fridge.
  • Whip 1 cup heavy cream with ½ cup powdered sugar until stiff peaks form. Add the peach mixture in the bowl of a stand mixer with half of the whipped cream until loosened, about 2 minutes. Switch to the whisk attachment and add the remaining whipped cream. Whip the peach cream mixture until smooth. Transfer the mousse to a piping bag and chill until ready to use.
  • Increase oven temperature to 400 degrees F.
  • Line a baking sheet with parchment paper. Lay one sheet of puff pastry on top and place another parchment paper on top. Stack a baking sheet on top of the puff pastry to prevent the puff pastry from rising too much. Bake the pastry for 15 minutes. Remove the top sheet pan and parchment paper and continue to bake the pastry for 10 minutes or until browned. Let cool completely.
  • Cut the puff pastry into 14 equal rectangles. On half of the rectangles, pipe the peach mousse and hazelnut cream, alternating the two to create a pattern. Place the other puff pastry pieces on top and place peach slices on the top pastry. Sprinkle with powdered sugar and serve immediately.