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Benjamina Ebuehi's Recipe for Pear and Praline Millefeuille
Ingredients
  • 1 sheet ready-rolled puff pastry
  • 1 tbsp icing sugar, plus more to serve
  • subheading: For the custard:
  • 4 egg yolks
  • 60g caster sugar
  • 30g cornflour
  • 320ml milk
  • 1 tsp vanilla bean paste
  • 100ml double cream
  • subheading: For the praline:
  • 60g hazelnuts
  • 120g caster sugar
  • subheading: For the pear:
  • 1 ripe pear, peeled, cored and roughly chopped
  • 2 tbsp caster sugar
  • ¼ tsp ground ginger
  • A squeeze of lemon
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