Ingredients for 6 persons:

  • 3 rolls of rectangular  puff pastry
  • 250 g of fresh cream
  • 250 g mascarpone
  • 200 g of crumbly nougat with almonds
  • 3-4 tablespoons of sugar

Prepare the base:
Cut each roll of puff pastry to form  a disk with a diameter of about 20 cm.

Make holes in the fisrt disk and let it rest, In the other two ones,  cut other smaller disks to get  two rings (with width 4 cm).

Brush the entire circumference of the first disk,  then place the first  ring. Brush again and place the second ring. In practice, as if it were a large vol-au-vent.

Let rest 30 minutes in the fridge. Bake at 190 degrees for 25 minutes or until it becomes golden.

Meanwhile make 20 disks of 4 cm in diameter with the remaining puff pastry . Overlap them two by two  attaching them with water as for the large base. Bake these for about 15 minutes after leaving them in the fridge for 30 minutes.

Prepare the cream:
Add the mascarpone to the fresh cream and whip it  to obtain  a cream. Chop the nougat and add 150 g to whipped cream.

Mounting:
Fill the base with nougat cream. Attach the disks along the edge with a bit of cream. Fill a pastry bag with the remaining cream (with the nozzle for Saint Honore or alternatively with a starry one ) and decorate as you prefer.
Make the caramel: put sugar in a steel pot, cook over low heat without mixing it until it takes a  golden color then immerse the pot in cold water for a few seconds to stop the cooking. Pour the caramel letting it drip on the little disks. With a spoon then make some wires of caramel dropping it from side to side of the cake with rapid movements. You have to do this  at the last moment.