Dessert · Season 18

Hazelnut, Coffee and Fennel Seed Mille Feuille

Name: Hazelnut, Coffee and Fennel Seed Mille Feuille
Yield: Makes 2
Ingredients: 200g plain flour; 200g unsalted butter, cut into 2cm cubes; ½ tsp salt; ½ tsp sugar; ½ tsp vinegar; 100ml iced water; 35g blanched hazelnuts; 8g fennel seeds, toasted; 60g caster sugar; 50g glucose; 60g water; 20g unsalted butter; ¼ tsp salt; 100g blanched hazelnuts; 100g caster sugar; ½ tsp salt; 60g egg yolks; 40g caster sugar; 20g cornflour; 240g milk; 1 tbsp instant coffee powder; 1 tsp vanilla extract; 150g hazelnut praline paste; 180g unsalted butter, softened; 1 tsp ground fennel seed; 200ml thickened cream; 1 tbsp icing sugar, sifted; 1 tsp vanilla paste

Bella Di Conza

Contestant · 27 Apr 2026

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Makes 2

Serves

Components

Ingredients

Season

Ingredients

Rough Puff

200gplain flour

200gunsalted butter, cut into 2cm cubes

½ tspsalt

½ tspsugar

½ tspvinegar

100mliced water

Fennel Hazelnut Tuile

35gblanched hazelnuts

8gfennel seeds, toasted

60gcaster sugar

50gglucose

60gwater

20gunsalted butter

¼ tspsalt

Hazelnut Praline Paste

100gblanched hazelnuts

100gcaster sugar

½ tspsalt

Hazelnut Coffee Mousseline

60gegg yolks

40gcaster sugar

20gcornflour

240gmilk

1 tbspinstant coffee powder

1 tspvanilla extract

150ghazelnut praline paste

180gunsalted butter, softened

Fennel Seed Chantilly

1 tspground fennel seed

200mlthickened cream

1 tbspicing sugar, sifted

1 tspvanilla paste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

HazelnutCoffeeFennelPuff PastryDessert

Recipe by Bella Di Conza, Season 18. Originally published by Network 10 on 27 Apr 2026.

Original on 10 Play ↗