Mandarin, chocolate and hazelnut millefeuille

Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry sheets and put on baking trays lined with baking paper or a silicone baking mat. Brush with the egg yolks and sprinkle with the caster sugar. Put another piece of baking paper on top of each of the pastry sheets, then a tray of the same size on top of that. Bake in the oven for 15-20 minutes or until the pastry sheets are golden. Leave to cool, then cut into even 10cm x 2cm rectangles – you’ll need 12 in total.

Soak the gelatine in a bowl of cold water for 2 minutes until soft, then squeeze out the excess water.

Tip the milk and chocolate into a heatproof bowl over a pan of simmering water. When the chocolate has melted, remove from the heat, add the praline paste and gelatine, and mix well. Chill for 2 hours until set. Whisk the mixture to soft peaks, then put in a piping bag.

In a medium heavy-based pan, bring the orange juice and golden caster sugar to a boil, stirring continuously. Remove from the heat and stir in the Grand Marnier, then cool. Once cooled, gently mix in the mandarin segments, being careful not to break them up.

Snip the end of the piping bag and pipe the chocolate crémeux over one of the puff pastry rectangles, then top with another pastry rectangle, more crémeux and a final pastry rectangle. Repeat with the remaining pastry rectangles and crémeux. Spoon the mandarin mixture over the top of the millefeuilles, then grate over a little dark chocolate.