1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry to a 10x12 inch rectangle, dock with a fork.

3. Place between 2 sheets of parchment and between 2 baking trays to prevent puffing.

4. Bake for 15–20 minutes until golden. Cool completely.

5. Trim edges, then cut into three equal rectangles (~10x4 inches).

6. Optional: Dust one piece with powdered sugar and broil or torch until caramelized for a glossy top layer.

1. In a saucepan, heat milk over medium until steaming.

2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.

3. Slowly pour warm milk into egg mixture, whisking constantly.

4. Return to pot and cook, whisking, until thickened (~2–3 minutes).

5. Remove from heat; whisk in vanilla, hazelnut spread, and butter.

6. Pour into a bowl, cover with plastic wrap (touching surface), and chill at least 1 hour.

1. Pipe or spread half the pastry cream over the first pastry layer.

2. Top with second pastry layer; repeat with remaining cream.

3. Add final pastry layer (glazed side up, if caramelized).

4. Gently press down and chill for 30 minutes to firm.

Option 1 – Chocolate Glaze:

1. Heat cream and pour over chocolate and corn syrup. Stir until smooth.

2. Pour over top layer and smooth with spatula. Chill to set.

Option 2 – Classic Icing:

1. Mix powdered sugar with milk to form a thick icing.

2. Spread over top; stripe with melted chocolate and use a toothpick to create feathered design.

• Slice with a hot, sharp knife for clean edges.

• Best served slightly chilled. Garnish with toasted hazelnuts or gold leaf for extra flair.

• Add a layer of crushed hazelnuts or chopped dark chocolate between cream layers for crunch.

• Use coffee-flavored pastry cream for a mocha variation.

• Swap puff pastry for chocolate puff or add a pinch of sea salt to elevate the chocolate.

Pair with a nutty amaro, vin santo, or a cappuccino to balance the richness.