Strawberry Millefoglie puff pastry

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Strawberry Millefoglie puff pastry

Ingrendients:

- Millefoglie d’Italia puff pastry stick Matilde Vicenzi

- 3 egg yolks

- ½ cup (3 ½ oz) sugar

- 2/3 cup (3 oz) all-purpose flour

- 1 tsp vanilla extract

- zest of 1 organic lemon

- 2 cups milk

- 7 oz strawberries, hulled

- 2 oz whipped cream

Preparation:

Beat the egg yolks with the sugar then add the flour, vanilla extract and grated lemon zest. Whisk in the milk in a thin stream to avoid lumps forming. Cook over low heat, stirring constantly, until thickened. Let cool to room temperature.

For every single portion: arrange 3 sticks of the Millefoglie classiche Matilde Vicenzi puff pastry on a plate and cover with 3 spoons the cooled cream. Wash, dry and slice the strawberries and arrange over the cream. Top with another layer of 3 sticks Millefoglie and the cream. Garnish with more strawberries and whipped cream.

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