Biscoff Cheesecake Mille Feuille

Cooking time: 1 hr

SERVES: 4-6

Ingredients

-2 Sheets of Puff Pastry.
-1 Biscoff Spread. (room-temperature)
-For the cream: (make this cold)
300g Cream Cheese.
100g Mascarpone.
200g Whipping Cream.
The Seeds of 1 Vanilla Pod.
60g Golden Caster Sugar.
-1 jar of Valrhona 50% Almond & Hazelnut Praline Paste (Optional)

Method

-Firstly pre-heat your oven to 185c, While that is heating up, roll out your puff pastry into two big A4-ish rectangles about 1/2cm thick. Then place each sheet in-between two metal trays with grease proof paper on the top and bottom of the puff so it doesn’t stick.ie. Bottom to top- tray,paper,puff,paper,tray. Ya smell me? This can be done in batches if you only have two trays.
-Bake them for 20 mins then leave them on a wire rack to cool.
- In a cold metal bowl mix all of the cream ingredients together. This should take about 20 strong whips with a whisk to start to come to firm peaks. Set aside in a fridge.
-With a serrated knife cut your puff horizontally into 2 halves, you will have 4 in total, spread your biscoff on top of three of them, You won’t need the whole jar but it needs to be about 5mm thick.
-Start spreading the cream about 1cm thick on the 3 halves. Then build by placing them on top of each other, Finish with the 4th plain piece on top. Give it a very gentle press with your hands and place in the fridge.
- Once chilled, carve into portions and your good to go.
-The praline paste is to spread on the serving bowl for a hit of roasted nut if you want.