Hazelnut Chocolate Mille Feuille


This morning I finished the last of my exams (for a few months at least) so I’ve basically spent the afternoon scoffing these to commiserate myself for how badly they went celebrate them being over! Mille feuille are always my pick from a patisserie, despite them being notoriously unattractive to eat so this week’s GBBO theme didn’t have me scratching my head too much.

This recipe uses ready made pastry and flavoured whipped cream rather than creme patissiere so, as well as being delicious, these hazelnut chocolate mille feuille are really quick and easy to put together. Perfect if you don’t like having to wait too long for a sugar fix!

I decided to make both a chocolate and a hazelnut flavoured filling, because if that isn’t a match made in heaven then I don’t know what is (whoever invented Nutella knew what they were doing)! If that sounds like too much of a faff then regular sweetened whipped cream would be equally tasty (well, almost!).

Anyway, for now I’m off to celebrate with something a little more potent than pastry…

Hazelnut Chocolate Mille Feuille

Yield: 10 slices

Hazelnut Chocolate Mille Feuille


  • 1 packet of puff pastry
  • 75g icing sugar
  • 3-5 tbsp milk (or water)
  • 25g chocolate, melted
  • For the chocolate filling
  • 300ml double cream
  • 75g icing sugar
  • 125g dark chocolate, melted and cooled
  • For the hazelnut filling
  • 300ml double cream
  • 75g icing sugar
  • a few drops hazelnut flavouring


  1. Roll the pastry out into 3 large, equally sized rectangles. Place the pastry on a baking tray and dust with icing sugar. Place another baking tray on top of the pastry (this prevents it from rising too much) and bake for 20-25 minutes at 200°c. Remove and allow to cool.
  2. To make the hazelnut filling, add the cream, icing sugar and hazelnut flavouring to a bowl and whip until the cream just holds it's shape.
  3. For the chocolate filling, whip together the cream and icing sugar until the cream just holds it's shape. Once the chocolate has cooled (but is still melted), gently fold it into the cream.
  4. To make the icing, mix the icing sugar and 3tbsp milk (or water together). If the icing is too thick, add liquid a little at a time until you reach the desired consistency. Spread over one of the pastry sheets. Decorate with the melted chocolate.
  5. Cut each sheet of pastry into 10 equal sized rectangles and assemble.
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