Hazelnut Praline Napoleon

Today's bake was Napoleon slices, which are puff pastry layers with a hazelnut praline creme legere, and topped with a chocolate feathered glace icing.

The best success of this bake has to be the topping. I think this is the best feathering I have achieved and I am over the moon. The pastry is light, crisp and flaky, and the cream heavenly, with a caramel sweetness and hazelnut earthiness. I did make rather a lot of mess compiling them, with cream squidging out the sides as I sliced it, so I think perhaps a little more cornflour in the creme legere was needed. But I am very happy with the results either way, especially now I have finally got rid of the pastry crumbs from my kitchen!