Dough:

1. Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.
2. Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan – the weight of the second pan will prevent the puff pastry from rising too much.
3. Bake in the preheated oven at 170C / 340F for 30-40 minutes or until evenly caramelized, golden brown and crisp.
4. Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.

Praline diplomat cream:

1. Bloom the gelatin in cold water.
2. Heat up the milk in a saucepan.
3. Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.
4. Pour in ? of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.
5. Cook until the cream begins to thicken then keep on heat 1 more minute.
6. Remove from heat and stir in the gelatin.
7. Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.
8. Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.
9. Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.

Milk chocolate ganache:

1. Heat up the milk in a saucepan.
2. Pour over the milk chocolate and allow to rest for 2 minutes.
3. Mix until smooth then add the butter. Give it a good mix. Stir in the Amaretto.
4. Transfer in a pastry bag and refrigerate until it is ready to pipe.

To assemble the dessert:

1. Place a layer of puff pastry on your dessert’s presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.
2. Decorate with powdered sugar.