Vanilla Poached Salsify & Hazelnut Praline Mille Feuille

Method

1. 1For the Mille Feuille Sheet: Roll out all butter puff pastry between two silicone baking mats
2. 2Brush with hazelnut oil and coat with icing sugar
3. 3Bake between two heavyweight baking sheets for 15/20 mins till golden brown and crisp
4. 4Cut 12 pieces 13x2cm rectangles and leave to cool on a cooling rack
5. 5For the Vanilla Poached Salsify: Peel and cut salsify batons to 13cm and no wider than 1cm wide
6. 6Bring all other ingredients to a simmer
7. 7Poach salsify in syrup for 16 mins or till soft
8. 8For the Salsify Caramel: Peel wash and slice salsify into small rounds
9. 9Heat hazelnut oil to 160°c and fry salsify for 15 mins till soft and caramelised
10. 10Remove oil and add lemon juice salt and maple syrup
11. 11Caramelise further till reduced
12. 12Transfer to blender and add xanthan gum
13. 13While blending add hot oil back in slowly creating a silky emulsion then chill and transfer to a piping bag with nozzle.
14. 14For the Hazelnut Diplomat: Heat 170ml milk, 200ml double cream, salt, sugar and vanilla pod in a medium pan to a light simmer
15. 15Whisk cornflour, egg yolks, remaining 50 ml of milk in a large bowl
16. 16Slowly pour over hot mixture whilst whisking and transfer back into pan
17. 17Bring mixture to a boil for 30 second constantly stirring with a spatula
18. 18Pass mix through a sieve and fold in butter and hazelnut paste
19. 19Chill in blast chiller with clingfilm covering surface
20. 20Whisk 200ml whipping cream to medium peaks and add a 1/3 of the chilled crème patisserie mix then further whisk till almost firm
21. 21Fold in the remaining crème patisserie mix, chill and transfer to a piping bag with a medium size nozzle
22. 22For the Caramelised Hazelnuts: Toast hazelnuts for 8 mins at 180°c
23. 23Bring sugar and water to the boil
24. 24Brush syrup up sides of pan
25. 25Reduce to a dark caramel swirling pan every 30 seconds
26. 26Drop in hazelnuts and separate onto a non-slip mat with an oiled fork
27. 27For the Garnish: Pick marigold petals from flowers with tweezers
28. 28Place two sheets of gold leaf in a squeezy bottle and shake
29. 29To Serve: Place two sticks of salsify parallel of centre of plate
30. 30Pipe three 13cm cylinders alongside salsify
31. 31Place 5 mille feuille sheets in between making them stand
32. 32Pipe strokes of salsify caramel along side and on top of salsify and a few short lines directly on the plate
33. 33Place three caramelised hazelnuts on edge of lines
34. 34Angle marigold petals in the same direction 12 per plate
35. 35Blow gold leaf particles from squeezy bottle across garnished plate