ingredients

Rectangular puff pastry

1 loaf

Powdered sugar

to taste

Caster sugar

to taste

Red fruits

to taste

For the custard

Latté

450 gr

Yolks

6

Caster sugar

150 gr

Starch says more

50 gr

Vanilla extract

1 Teaspoon

Millefeuille   is a great classic of  French pastry making , a traditional and timeless dessert that always satisfies everyone, young and old . Also known as Napoleon, it consists of three layers of fragrant  puff pastry , interspersed with two of  vanilla-scented custard  ; sprinkled on the surface with plenty of icing sugar and finally garnished with red fruits, it is a crunchy dessert with a delicate flavour, perfect for a  tasty end to a meal  , but also for special occasions, birthday parties and anniversaries.

Millefeuille is a dessert that no one will be able to resist, thanks to the  contrast of textures  between the fragrant pastry and the soft, velvety cream. Easy to make, we advise you to fill it, decorate it and finally serve it within a few minutes, so that you can enjoy it in all its flakiness and goodness. Alternatively, you can prepare  the sheets and cream in advance  and assemble them just before bringing the dessert to the table.

For an impeccable result, we recommend using the  ready-made pastry , but, if you are particularly skilled in the kitchen, you can make it at home with our recipe. You can also flavor the custard with  lemon zest  and enrich it with chocolate chips, strawberries or mixed berries; for an   even more  spectacular effect , you can also alternate a layer of white cream and one of chocolate.

How to prepare millefeuille

Step 1

Separate the egg whites from the yolks 1.

Step 2

Whip the egg yolks with the sugar using the electric whisk 2.

Step 3

You should obtain a swollen and frothy mixture 3.

Step 4

Then add the sifted corn starch to the whipped eggs 4 and mix delicately to avoid dismantling the mixture.

Step 5

In a saucepan, heat the milk with the vanilla 5.

Step 6

As soon as it comes to the boil, add the whipped eggs 6.

Step 7

The egg mixture will float on surface 7 for a few moments, then craters will form soon after.

Step 8

That will be the moment to mix vigorously for a few moments: you will see that in an instant the cream will take on its typical velvety consistency 8.

Step 9

Remove from the heat and pour the cream into a low, wide container to let it cool 9.

Step 10

Cover with cling film and set aside 10.

Step 11

Cut the puff pastry roll in half and place the two rectangles on a baking tray, lined with baking paper 11.

Step 12

Prick the surface to prevent it from swelling unevenly during cooking 12.

Step 13

Spread a little granulated sugar on the surface and bake at 200°C for about 10-15 minutes 13.

Step 14

When they are golden, take the sheets out of the oven and let them cool 14.

Step 15

Even the sides by eliminating the ends 15.

Step 16

Shape the sheets according to your tastes 16.

Step 17

Consider that each millefeuille must be made up of 3 layers of puff pastry 17.

Step 18

Transfer the now cold cream into a piping bag and fill the first sheet 18.

Step 19

Cover with the second layer and continue in the same way 19.

Step 20

At the end, you will have to obtain three layers of puff pastry and two of custard 20.

Step 21

Decorate the surface with plenty of icing sugar 21.

Step 22

Garnish with red fruits 22.

Step 23

Store the millefeuille in the refrigerator until ready to serve.

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storage

The cream millefeuille can be kept for  1-2 days  in the refrigerator, in a special airtight container. Freezing is not recommended.