Marjolaine recipe

10 servings

1/2 (17.5 ounce) package frozen puff pastry, thawed

1/4 cup finely chopped hazelnuts

1 cup chopped semisweet chocolate

4 ounces light cream cheese, softened

1/2 cup brown sugar

3 tablespoons strong brewed coffee, cold

1/2 cup ground hazelnuts

1/2 cup ground almonds

2 cups heavy cream

Preheat oven to 450 degrees F (230 degrees C).

Line a baking sheet with parchment paper.

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.

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.

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.

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.