I can just about pronounce millefeuille. It’s a classic French dessert, literally “a thousand layers” of pastry, custard and, in this case, pears and hazelnuts. It’s surprisingly straightforward to make the separate elements ahead and assemble just before you eat. For ease, I always use ready-made puff pastry; a dusting of icing sugar before baking gives it a lovely caramelised crunch, and each layer of rich, golden custard is sprinkled with praline and cooked pears. So good it’s worth learning to pronounce.
