Marjolaine

  4.8 – 2 reviews  

With puff pastry instead of chocolate lasagna, it is comparable. It’s a true masterpiece if you have the time. Be cautious when handling puff pastry; it isn’t that difficult to deal with.

Prep Time: 35 mins
Cook Time: 10 mins
Additional Time: 3 hrs
Total Time: 3 hrs 45 mins
Servings: 10
Yield: 10 servings

Ingredients

  1. ½ (17.5 ounce) package frozen puff pastry, thawed
  2. ¼ cup finely chopped hazelnuts
  3. 1 cup chopped semisweet chocolate
  4. 4 ounces light cream cheese, softened
  5. ½ cup brown sugar
  6. 3 tablespoons strong brewed coffee, cold
  7. ½ cup ground hazelnuts
  8. ½ cup ground almonds
  9. 2 cups heavy cream

Instructions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll puff pastry to 13×13 inches square. With a sharp knife, trim to 12×12 inches. Cut into 3 equal strips, 4×12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
  3. Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
  4. Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
  5. Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

Nutrition Facts

Calories 545 kcal
Carbohydrate 36 g
Cholesterol 72 mg
Dietary Fiber 3 g
Protein 8 g
Saturated Fat 18 g
Sodium 116 mg
Sugars 20 g
Fat 43 g
Unsaturated Fat 0 g

Reviews

Alison Edwards
I enjoyed this recipe lots and have to admit it took just a bit more work than I anticipated. The filling was scrumptious but only 4 stars because I never had marjolaine before so not sure if it supposed to be like this. After refrigerating for 3 hours part of the puff pastry was getting a bit soft (which was something I thought may happen but was hoping for it to remain crisp) and I wasn’t too pleased with that. Overall this was very delicious, yummy. Thanks for sharing.
Nicholas Schwartz
Excellent!!! I made it even easier by using puff pastry shells instead of sheets, then topped with whipped cream and a strawberry. My guests loved it!

 

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