Marjolaine Recipe

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

On a lightly floured surface roll puff pastry to 13x13 inches square. With a sharp knife trim to 12x12 inches. Cut into 3 equal strips 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.

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.

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.

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.