Marjolaine

Ingredients

• Servings: 10
• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1/4 cup finely chopped hazelnuts
• 1 cup chopped semisweet chocolate
• 4 ounces light cream cheese, softened
• 1/2 cup brown sugar
• 3 tablespoons strong brewed coffee, cold
• 1/2 cup ground hazelnuts
• 1/2 cup ground almonds
• 2 cups heavy cream

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 3 hrs 45 mins


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
• on a lightly floured surface, roll puff pastry to 13x13 inches square. with a sharp knife, trim to 12x12 inches. cut into 3 equal strips, 4x12 inches. poke each strip several times with a fork. arrange on prepared baking sheet. sprinkle with hazelnuts.
• bake in preheated oven for 8 to 10 minutes, or until puffed and golden. allow to cool. if not equal in size, trim with a serrated knife, using a gentle sawing motion.
• melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. cool to room temperature. in a large bowl, beat together cream cheese, brown sugar and coffee until smooth. blend in melted chocolate. fold in ground hazelnuts and almonds. in a large bowl, whip cream until peaks form. fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
• spread 1/3 of filling on a strip of puff pastry. repeat layers. refrigerate for 3 hours, or until set. with a serrated knife, cut into 10 slices using a gentle sawing motion.