Millefeuille Pralin Feuilletine™

Fall / Winter

Millefeuille Pralin Feuilletine™

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
Recipe for approximately 25 millefeuilles
Recipe components

55% Hazelnuts Piedmont Praliné mousse

  • 250g
    whole milk
  • 23g
    custard powder
  • 30g
  • 30g
    egg yolks


Prepare a pastry cream.

Pour over

Cool down the pastry cream.

  • 100g
    smooth whipped cream
  • 150g
    Praliné 50% Piemont Hazelnuts

Then, add



Place a puff pastry strip, pipe a thin layer of praliné mousse.

On a 10 cm x 2 cm Pralin Feuilletine™ strip, pipe a thin layer of praliné mousse

Repeat this operation again, alternating Pralin Feuilletine™ strip and Extra Bitter Guayaquil 64% chocolate strip.
Finish with a puff pastry strip.

Add some decorations made with Extra Bitter Guayaquil 64% chocolate and Praliné Grains