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Hazelnut-Chocolate Mille-Feuille

Yields6 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

This take on the classic mille-feuille layers golden, flaky puff pastry with rich hazelnut-chocolate pastry cream and is topped with a dark chocolate glaze or striped royal icing. The texture contrast—crisp pastry vs. creamy filling—is what makes this dessert magical.

Hazelnut-Chocolate Mille-Feuille

For the Puff Pastry
 1 sheet frozen puff pastry, thawed
 Powdered sugar (for caramelizing top layer)
For the Hazelnut-Chocolate Pastry Cream
 2 cups whole milk
 ½ cup granulated sugar
 4 large egg yolks
 ¼ cup cornstarch
 1 tsp vanilla extract
 ½ cup chocolate hazelnut spread (e.g., Nutella or homemade)
 1 tbsp unsalted butter
For the Chocolate Glaze (Option 1)
 dark chocolate, chopped
 ¼ cup heavy cream
 1 tbsp corn syrup (for shine)
For the Classic Icing (Option 2)
 1 cup powdered sugar, sifted
 3 tsp milk or water
 1 oz melted dark chocolate, for striping
Bake the Puff Pastry
1

  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.

Make the Pastry Cream
2

  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.

Assemble the Mille-Feuille
3

  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.

Top with Glaze or Icing
4

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.

Serve
5

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

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

Tips & Variations
6

  • 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.

Suggested Pairing
7

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

Nutrition Facts

6 servings

Serving size