Hazelnut millefeuilles 榛子千层酥 Millefeuilles aux noisettes

Ingredients

• 200 g Cake Flour (sifted)
• 200 g Bread Flour (for strength in lamination)
• 10 g Salt (fine sea salt)
• 200 g Water (cold)
• 6 g White Vinegar (about 1 tsp)
• 50 g Unsalted Butter (softened, for dough)
• 250 g Unsalted Butter (cold, for lamination)
• 80 g Hazelnut Spread (e.g., Nutella or Pralinee)
• 250 g Custard Cream (pre‑made or from the linked video)
• 120 g Unsalted Butter (room temperature, for mousse)
• 30 g Powdered Sugar (for dusting)
• 30 g Dark Chocolate (shaved for decoration)
• 200 g Heavy Cream (cold, for chantilly)
• 20 g Granulated Sugar (for chantilly)
• 1 tsp Lemon Zest (from fresh lemon)
• 10 g Lemon Juice (about 1 tsp, fresh)

Instructions

1. Make Dough Base

   Combine cake flour, bread flour, and salt in a mixing bowl. Add cold water, vinegar, and 50 g softened butter. Mix until a shaggy dough forms, then knead until smooth.

   Time: PT10M

2. First Chill

   Shape the dough into a ball, wrap in plastic, and refrigerate for 2 hours.

   Time: PT2H

3. Prepare Butter Block

   Beat the 250 g cold butter until pliable, shape into an 18 × 18 cm square, and keep refrigerated.

   Time: PT5M

4. First Fold (Laminate)

   Roll the chilled dough into a 40 × 20 cm rectangle, place the butter block in the center, fold the seams together, leave a small vent, and gently pat to seal. Roll out, sprinkle lightly with flour, fold into three layers, and refrigerate for 2 hours.

   Time: PT10M

5. Second Fold

   Roll the chilled dough into a 60 × 20 cm rectangle, fold into three layers again, and refrigerate for 2 hours.

   Time: PT10M

6. Third Fold

   Repeat the rolling and three‑fold process, then refrigerate for 2 hours.

   Time: PT10M

7. Fourth Fold

   Roll, fold, and chill the dough for another 2 hours.

   Time: PT10M

8. Fifth Fold

   Perform the fifth roll‑fold cycle and refrigerate for 2 hours.

   Time: PT10M

9. Sixth Fold

   Complete the final roll‑fold and chill for 2 hours.

   Time: PT10M

10. Final Roll and Rest

    Roll the laminated dough into a 40 cm × 30 cm rectangle about 0.3 cm thick, trim irregular edges, cover with parchment, and refrigerate for 2 hours to relax.

    Time: PT15M

11. First Bake

    Place the dough on a baking tray, bake at 160 °C for 20 minutes.

    Time: PT20M

    Temperature: 160°C

12. Press and Second Bake

    Remove the tray, press the surface flat with a spatula, then bake again at 160 °C for 20 minutes.

    Time: PT20M

    Temperature: 160°C

13. Final Dust and High‑Heat Bake

    Cool slightly, flip the pastry, dust with powdered sugar, then bake at 220 °C for 8 minutes until lightly caramelized.

    Time: PT8M

    Temperature: 220°C

14. Cool Pastry

    Remove from oven and let the millefeuille cool completely on a rack.

    Time: PT15M

15. Prepare Hazelnut Mousse

    In a bowl, combine 250 g custard cream, 80 g hazelnut spread, and 120 g room‑temperature butter. Whip with an electric mixer until smooth and airy.

    Time: PT10M

16. Chill Mousse

    Cover the mousse and refrigerate for 2 hours.

    Time: PT2H

17. Prepare Lemon Chantilly

    Add 200 g cold heavy cream, 20 g sugar, lemon zest, and lemon juice to a chilled bowl. Whip until soft peaks form.

    Time: PT8M

18. Assemble Millefeuille

    Trim the cooled pastry into three equal rectangles. Spread a generous layer of hazelnut mousse on the first two pieces, then refrigerate assembled stack for 2 hours.

    Time: PT10M

19. Finish and Decorate

    Top the final layer with lemon chantilly, garnish with chocolate shavings and additional powdered sugar if desired. Slice into servings.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g