Mandarin, chocolate and hazelnut millefeuille

Method

• step 1

  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.

• step 2

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

• step 3

  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.

• step 4

  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.

• step 5

  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.