One 14-ounce package frozen all-butter puff pastry
thawed and chilled
1 large egg
beaten
Fleur de sel
1/3 cup hazelnuts (about 2 ounces)
5 ounces milk chocolate
finely chopped
5 ounces semisweet chocolate
finely chopped
3/4 cup creme fraiche or heavy cream
1 tablespoon rum
1 tablespoon sugar
Fresh raspberries or sliced strawberries
for garnish
Instructions
Preheat the oven to 375.
Unfold the puff pastry onto a parchment paperlined baking sheet.
Pierce the pastry all over with a fork, brush with the egg and sprinkle with fleur de sel.
Top with another sheet of parchment paper and a second baking sheet.
Transfer to the oven and set a heavy ovenproof skillet on the top baking sheet.
Bake for 30 minutes, until the pastry is lightly golden and almost cooked through.
Remove the skillet, the top baking sheet and the parchment paper and bake for another 20 minutes, until the pastry is cooked through, golden and crisp.
Transfer to a rack to cool completely.
Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for 6 to 7 minutes, until golden.
Let cool slightly, transfer to a clean kitchen towel and rub off the skins.
Chop the hazelnuts.
In a medium heatproof bowl, combine the chocolates.
In a small saucepan, combine the creme fraiche, rum and sugar.
Whisk over moderately low heat until simmering, then pour over the chocolate; whisk until smooth.
Pour the chocolate evenly over the cooled puff pastry, smoothing the top.
Top with raspberries and sprinkle with the toasted hazelnuts and fleur de sel.