2000 Feuilles

Name: 2000 Feuilles
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: Serves 6 to 8
Ingredients: 3 oz (80 g) superfine sugar; ½ oz (17 g) fleur de sel; 1 oz (5 g) vanilla pod; 1¾ oz (50 g) crumbled Gavottes Crispy Lace Crepes; 1½ oz (40 g) Fugar pure hazelnut paste; 2½ oz (75 ml) mineral water; ½ oz (20 g) roast hazelnuts, crushed; 1¼ lb (500 g) T45 flour; 12 oz (340 g) praline buttercream; 8¾ oz (250 g) superfine sugar; ½ oz (20 g) 40% cocoa Jivara Valhrona chocolate; 4 egg whites (4½ oz/125 g); 7 egg yolks (5 oz/140 g); 1¾ oz (50 g) pure hazelnut paste (hazelnut purée); 6¼ oz (175 g) Italian meringue; ⅓ cup (75 ml) mineral water; 6¼ oz (175 g) custard; 2 oz (60 g) unsalted butter; 1¾ oz (50 g) confectioners sugar; ⅓ cup (70 ml) whipping cream, whipped; 2 oz (60 g) confectioners’ custard; 7 egg yolks (5 oz /140 g); ⅔ cup (150 ml) mineral water; 2 tsp (10 g) butter; 1½ oz (45 g) Maïzena (cornstarch); 2 cups (500 ml) whole milk; ½ oz (15 g) flour; 2½ oz (70 g) whole almonds; ½ oz (20 g) whole Piedmont hazelnuts; 5¼ oz (150 g) superfine sugar

Preparation info

Serves
6 to 8

Difficulty
Complex
Ready in
3 hr

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

This praline millefeuille* combines a series of crunchy and soft textures with layers of Gavottes Crispy Lace Crepes, which give the praline its flaky texture.

Ingredients

Roasted, Blanched Almonds and Hazelnuts

2½ oz (70 g) whole almonds
½ oz (

Dessert
Vegetarian

Method

Roasted, Blanched Almonds and Hazelnuts

Spread the almonds on a baking sheet and place it in the oven for 20 minutes at 325°F (160°C). Set aside. Repeat with the hazelnuts, then crush hazelnuts.

Heat the sugar and water together to 245°F (118°C), then pour it over the almonds. Caramelize this over the heat. Pour the carame