Pre-heat oven to 405 °F (207 °C). Remove one sheet of puff pastry from the freezer and leave at room temperature to thaw for 10 minutes. Do not let the puff thaw fully, it is best if it is still very firm.
Step #2
Cut the puff pastry into 1 ¼ “ x 5 ½ “ strips. Brush the strips lightly sugar syrup. Cover the tops with granulated sugar. Once all the pcs are cut and sugared, place a piece of parchment on top, and then place 3-4 baking sheets as weights on top.
Step #3
Bake for 14-15 minutes to start. Remove the baking pan weights and parchment. Continue to bake for 3-5 minutes or until puff is golden brown. Allow to fully cool before assembly.
Step #4
For each dessert, use 2 of the puff pastry strips. Cut the raspberry pate into strips that are the exact size of the puff pastry strips.
Step #5
Place once piece of the puff pastry onto the plate- sugar side up. Place a strip of the raspberry pate on top. Fill a piping bag that has been fitted with a medium/small sized round piping tip with the hazelnut ganache. Pipe “kisses” of the ganache onto the raspberry pate. Place the second piece of puff pastry on top of the hazelnut ganache, sugar side up. Fill a piping bag that has been fitted with a medium/small sized round piping tip with the raspberry ganache. Pipe “kisses” of the ganache onto the puff pastry.
Step #6
Using fresh raspberries, raspberry gel, toasted hazelnuts, and candied hazelnut, garnish the top of the mille-feuille.
