CHOCOLATE AND BAUPLE NUT MILLE-FEUILLE
100g macadamia nuts 220g caster sugar 500g puff pastry, cut into two 12cm x 25cm rectangles 1 egg, beaten 330g dark chocolate, finely chopped 40ml Irish whiskey 450ml thickened cream 1 punnet blueberries Edible flowers such as rose geranium
Preheat oven to 200C. Roast macadamias for six mins then cool, chop and set aside. Place sugar in a small saucepan over medium-high heat and cook to a dark caramel, around four mins. Remove from heat, swirl in macadamia, then pour on to a sheet of non-stick paper. Set aside to harden. Set pastry on a tray lined with baking paper, dock with a fork and brush with beaten egg. Chill for one hour, then set a wire rack on top to help the pastry rise evenly and bake for 20 mins until crisp and golden. Carefully lift pastry off tray and cool on the wire rack. Heat chocolate and whiskey in a bowl over a saucepan of simmering water, stirring until smooth, then transfer to an electric mixer, add cream and whisk to soft peaks, then chill for 30 mins to firm up. Carefully halve puff pastry rectangles lengthways with a serrated knife. Spread a third of the chocolate cream on a piece of puff, scatter with a little chopped praline and a third of the blueberries, and sandwich layers together. Top with icing sugar, praline crumble, berries and flowers. Slice with a large serrated knife.
Alastair McLeod is chefowner of Al’Freshco