Marjolaine recipe

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Ingredients

½ (17.5 ounce) package frozen puff pastry, thawed
¼ cup finely chopped hazelnuts
1 cup chopped semisweet chocolate
4 ounces light cream cheese, softened
½ cup brown sugar
3 tablespoons strong brewed coffee, cold
½ cup ground hazelnuts
½ cup ground almonds
2 cups heavy cream

Nutrition Info

545.1 calories
carbohydrate: 36.4 g
cholesterol: 71.6 mg
fat: 43 g
fiber: 3.3 g
protein: 8.1 g
saturatedFat: 18.2 g
servingSize: -
sodium: 115.9 mg
sugar: 20 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

10 servings

Recipe Note

It's similar to chocolate lasagna, but with puff pastry. If you have the time, it's quite the masterpiece. Don't worry, puff pastry isn't that hard to work with - just be gentle with it.

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