Marjolaine



INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Line a
baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.

5. 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.



Marjolaine