Marjolaine Recipe
- 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 13×13 inches square. With a sharp knife, trim to 12×12 inches. Cut into 3 equal strips, 4×12 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.
