Chocolate and Caramel Millefeuille

Caramel with Nuts

• 1 oz hazelnuts, shelled
• 1 oz walnuts, shelled
• 1 oz unsalted pistachios, shelled, peeled
• 1 oz blanched almonds
• 10 ½ oz sugar
• 36 oz water, divided
• 1 tsp lemon juice
• 1 ½ oz vinegar

Filling

• 14 oz dark chocolate (70% cocoa), cut into pieces
• 14 oz heavy whipping cream
• 2 oz unsalted butter, cut into pieces

Puff Pastry

• 17 oz unsalted butter, cold (14 oz sliced, 3 oz cut into pieces)
• 17 ½ oz all-purpose flour
• 7 oz ice cold water
• 1 tbsp lemon juice, freshly squeezed
• 2 tsp sugar
• 1 tsp salt
• 2 tbsp sugar