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Millefeuille recipe with cream of of 14-05-2017 [Updated on 16-05-2017]
There millefeuille with cream is one of the most famous desserts of Italian pastry. It had been practically years that I wanted to prepare it and today in the end I managed to organize myself and get to work! As far as the millefeuille cake with cream is not a formidable preparation, however, being able to make a perfect one is not so obvious: the layers of puff pastry must be swollen and golden at the right point and the custard must be excellent and of the right density and dose.
Luckily I passed the test, everyone liked the millefeuille and I'm sure my grandfather would have liked it too ... it was his favorite dessert!
For this year's Mother's Day it seems to me that this is the perfect recipe and if you have rolls of puff pastry in the fridge, you could also prepare it on the fly to bring it to the table this Sunday;) Best wishes to all mothers: *
How to make the millefeuille with cream
Start preparing the custard.
Whip the egg yolks with the sugar.
Then add the sifted flour and continue to work until you get a homogeneous mixture.
In a saucepan with the milk, insert the vanilla pod engraved for its length.
Simmer over low heat for 5 minutes, lift the vanilla and pour the milk into the mixture.
Transfer the mixture to the saucepan, add the lemon peel and let it thicken over the heat, stirring until you get a smooth cream of the desired density.
Put the cream in a bowl, cover it with cling film and let it cool.
Meanwhile, prepare the sheets. Roll out the puff pastry on a surface and cut out 4 equal rectangles, then transfer them to the baking trays lined with parchment paper.
Prick their surface with the tines of a fork, brush with milk and sprinkle with icing sugar.
Bake the sheets in a preheated oven at 200 ° C for 15 minutes or until they swell and their surface is golden.
Then let them cool down.
Now assemble the millefeuille. Put the first sheet on a serving dish in which you have spread a spoonful of cream to make the first sheet adhere well on the plate.
Use a pastry bag to cover the surface with the custard.
Alternate the sheets with the custard and finish with the layer of pastry.
Decorate your cream puff pastry with powdered sugar, chopped peanuts and sprigs of whipped cream then refrigerate for an hour before bringing the dessert to the table.