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1
Preheat the oven to 375.
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2
Unfold the puff pastry onto a parchment paperlined baking sheet.
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3
Pierce the pastry all over with a fork, brush with the egg and sprinkle with fleur de sel.
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4
Top with another sheet of parchment paper and a second baking sheet.
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5
Transfer to the oven and set a heavy ovenproof skillet on the top baking sheet.
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6
Bake for 30 minutes, until the pastry is lightly golden and almost cooked through.
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7
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.
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8
Transfer to a rack to cool completely.
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9
Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for 6 to 7 minutes, until golden.
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10
Let cool slightly, transfer to a clean kitchen towel and rub off the skins.
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11
Chop the hazelnuts.
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12
In a medium heatproof bowl, combine the chocolates.
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13
In a small saucepan, combine the creme fraiche, rum and sugar.
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14
Whisk over moderately low heat until simmering, then pour over the chocolate; whisk until smooth.
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15
Pour the chocolate evenly over the cooled puff pastry, smoothing the top.
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16
Top with raspberries and sprinkle with the toasted hazelnuts and fleur de sel.
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17
Cut into pieces and serve.
