Coffee and praline millefeuille by Daniel Spurr at Ox and Finch in Glasgow

Chef Daniel Spurr of leading Glasgow restaurant Ox and Finch, 920 Sauchiehall Street lifts the lid on the recipe to a popular dessert on the Michelin Bib Gourmand-awarded restaurant's current menu, Coffee and Praline Millefeuille.

Using readily-available ingredients, the crisp filo pastry, crunchy hazelnuts and moreish praline and coffee crème patissiere combine in this recipe to create a dessert course likely to become a firm family favourite or impress dinner party guests.


Ingredients: Serves 6-8

100g milk

65g praline paste

2 egg yolks

15g sugar

20g flour

3g coffee granules

1/2 gelatine leaf

50g mascarpone

180g Double cream

Good quality filo pastry

Icing sugar

Butter

Previously roasted and crushed Hazelnuts

Zest of lemon

Method:

  1. First you want to cook the filo pastry, to do this you want to brush a layer of the filo pastry with melted butter, then dust with icing sugar and a little scattering of crushed hazelnuts.
  2. Repeat this process another 2 times until there are 3 layers of filo.
  3. Bake between 2 silicone mats and 2 baking trays until golden brown in colour.
  4. Leave to cool naturally.
  5. Next make the praline and coffee crème patissiere.
  6. First soak the gelatine in enough cold water to fully submerge.
  7. In a bowl gently beat together the egg yolks, sugar and flour until smooth.
  8. Put the milk and coffee granules in a pan and bring to the boil.
  9. Once the milk has boiled whisk in the gelatine until it has dissolved, then pour this over the egg mixture whilst whisking.
  10. Put this mixture back into the pan and add in the praline paste, stir continuously until the mixture fully thickens.
  11. Chill the mixture with parchment paper directly on top.
  12. Once the mixture has chilled, using a mixer beat 200g of the crème patissiere with 50g of mascarpone until smooth. In another bowl whip the double cream until soft peak stage.
  13. Gently fold the cream into the crème patissiere and put in a piping bag
  14. To plate the dish, break the filo into large shards roughly 5cm x 10cm.
  15. Pipe a little dot of mixture on the centre of each plate and place a shard on top, pipe a few more dots on top of the shard and place another shard on top.
  16. Repeat this process twice.
  17. Finish the millefeuille with roasted hazelnuts and a little freshly grated lemon zest.

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