Creamy mille-feuille is one of the most famous Italian desserts.
If you like delicious and original desserts, try the Millefeuille cake. This is one of the most popular desserts in the world and definitely deserves some time. The main thing to remember: puff pastry cakes should be lush and golden in the right places, and the custard should be excellent in taste and thick in sulfur.
Since ready-made puff pastry is used in this recipe, it does not seem that difficult to prepare. The recipe was shared on the Misya website.
Puff Pastry
Contents:
- one package of puff pastry (you’ll need four, so go with it)
- milk;
- granulated sugar.
For the custard:
- 500 ml of milk;
- 4 egg yolks;
- 120 g of sugar;
- 50 g of flour;
- 1 vanilla stick;
- lemon peel;
- whipped cream, chopped hazelnuts and powdered sugar to decorate.
First, prepare the pudding. Beat the yolks with sugar. Then add the sifted flour and continue whisking until you get a homogeneous mixture.
Add the vanilla stick with the milk to a small saucepan, cook on low heat for 5 minutes, then remove the stick and slowly pour the milk into the cream. Then mix it.
Transfer the mixture to a saucepan, add the lemon zest and cook on low heat, stirring until a homogeneous cream of the desired thickness is obtained. Take the cream in a bowl, cover it with cling film and let it cool.
Meanwhile, prepare the cakes. Roll out the puff pastry on a flat surface and cut into 4 equal rectangles, then transfer them to a parchment-lined baking sheet.
Pierce the surface with the tips of a fork, brush with milk and sprinkle with powdered sugar.
Bake the leaves in a preheated oven at 200°C for 15 minutes or until they rise and the surface is golden. Then let them cool.
Collect the Millefeuille now. Place the first phyllo on a serving plate, spread a spoonful of cream on it so that the first layer adheres well to the plate. Cover the surface with custard using a pastry bag. Replace the cakes with custard and finish with the cake. Sprinkle powdered sugar, crushed hazelnuts, and whipped cream on top of your cake and refrigerate for an hour before serving.
If you like gourmet desserts, try the Babbaiola cake.
Source: Focus
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