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Try SavoraCozonac Mille-Feuille with Walnut Praline
A delightful fusion dessert! We're taking the classic French Mille-Feuille and giving it a Romanian twist by using toasted slices of Cozonac, a sweet festive bread, as the flaky layers. Paired with a creamy vanilla pastry cream and a crunchy walnut praline, this dessert is sure to impress.
Ingredients
- loaf Cozonac (Romanian Sweet Bread)1
- Walnuts1 cup
- Granulated Sugar1/2 cup
- Water2 tablespoons
- Heavy Cream1 cup
- Egg Yolks4
- Granulated Sugar1/4 cup
- Vanilla Extract1 teaspoon
- All-Purpose Flour2 tablespoons
- pinch Salt
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Learn MoreMethod
Preheat oven to 350°F (175°C). Slice the Cozonac into thin slices, about 1/4 inch thick.
Arrange the slices on a baking sheet and toast in the preheated oven for 8-10 minutes, or until golden brown and crispy. Let cool completely.
Make the walnut praline: In a saucepan, combine walnuts, 1/2 cup sugar, and water. Cook over medium heat, stirring constantly, until the sugar melts and caramelizes, coating the walnuts. Be careful not to burn the sugar.
Pour the caramelized walnuts onto a parchment-lined baking sheet and let cool completely. Once cooled, break the praline into small pieces or pulse in a food processor until coarsely ground.
Make the vanilla pastry cream: In a saucepan, whisk together heavy cream, egg yolks, 1/4 cup sugar, vanilla extract, flour, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool completely, covering the surface with plastic wrap to prevent a skin from forming.
Assemble the Mille-Feuille: On a serving plate, place a layer of toasted Cozonac slices. Spread a layer of vanilla pastry cream over the Cozonac.
Sprinkle a layer of walnut praline over the pastry cream. Repeat layers of Cozonac, pastry cream, and praline until you reach your desired height, ending with a layer of Cozonac.
Dust the top with powdered sugar (optional) and serve immediately or chill for later.
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