Decadent Chocolate & Hazelnut Millefeuille

Heat the heavy cream in a saucepan until it reaches a simmer.
Pour the hot cream over the chopped chocolate in three additions, stirring continuously until smooth.
Mix in the hazelnut praline paste and let the ganache cool until it thickens slightly.
Step 4: Assemble the Millefeuille
Place the first puff pastry layer on a serving platter.
Using a piping bag or a spatula, spread an even layer of vanilla mascarpone cream.
Add a second layer of puff pastry and spread the chocolate hazelnut ganache over it.
Place the final puff pastry layer on top.
Dust with cocoa powder and decorate with crushed hazelnuts, chocolate shavings, whole hazelnuts, and small meringues for extra texture.
Serving and Storage Tips