Mille-feuille
This mille-feuille recipe is a quick option for when you want to impress in no time. In fact, I made it with store-bought puff pastry because making it from scratch takes a long time.
Enjoy your meal!!!
Millefoglie
Ingredients
- 2 rolls of rectangular puff pastry (for mille-feuille)
- raspberries (for the mille-feuille)
- milk, as needed (for the mille-feuille)
- 3 egg yolks (for the custard)
- 80 g sugar (for the pastry cream)
- 90 g 00 flour (for the pastry cream)
- 500 ml milk (for the custard)
- 1 packet of vanilla extract (for the pastry cream)
Directions
Cut the two rolls of puff pastry in half, prick them with a fork, and brush them with milk so they brown while baking.
Bake at 210°C in a conventional oven for 25 minutes.
For the custard: Place 500 ml of milk and the vanilla extract in a saucepan and bring to a boil.
In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
Add the sifted flour and mix well.
Slowly pour the mixture into the milk, stirring with a whisk to prevent lumps, and continue cooking the cream for a few minutes after it returns to a boil.
Pour the cream into a bowl and cover it with plastic wrap, pressing it directly against the surface to prevent a skin from forming.
To assemble the mille-feuille: place a first layer of puff pastry on a tray and cover it with a generous amount of pastry cream.
Arrange some raspberries and place another layer of puff pastry on top.
Continue until you reach the last layer of pastry (there are 4 in total), then dust with powdered sugar.
Let the mille-feuille rest in the refrigerator for half an hour and let it sit at room temperature for a few minutes before serving.