Millefoglie is an Italian dessert that consists of layers of puff pastry separated by a thick layer of Italian pastry cream.
The version I prepare is slightly different and with a even smoother taste as I include some whipped cream: crumbled millefoglie with Italian lemon cream.
- Preparation time10 Minutes
- Rest time1 Hour
- Cooking time30 Minutes
- Cooking methodOven
- 4egg yolks
- 150 gcaster sugar
- 1 sachetVanillina
- 80 gplain flour ((better if 00))
- 500 mlmilk
- 1lemon zest ((unwaxed lemon))
- 2puff pastries
- someicing sugar (for dusting)
- Wooden Spoon
- Baking Tray
Combine yolks and sugar in a pan, then add in flour, vanilla, and lemon zest and mix together. Add warm milk, a little at a time, stirring constantly until smooth. Cook on a very low flame, stirring with wooden spoon until mixture gets very creamy.
Take off heat to cool completely.
In a bowl, whip the whipping cream. Fold it into the cooled custard and keep it in the fridge for half an hour or longer.
Place the puff pastry on a baking tray and cook in the pre-heated oven to 200C for 10-15 minutes or until golden brown.
Remove from the oven and let it cool thoroughly.
When cool, crumble it in small pieces.
On a clean tray, place half of the crumbled puff pastry, then cover with the whole cream, now place the rest of the crumbled puff pastry on top to completely cover the cream.
Dust it with some icing sugar. Et voila’ your dessert is ready.
Move the tray in the fridge and remove from it half an hour before serving.