250 g Matilde Vicenzi Puff Pastry base for cakes
250 g strawberries
250 g wild berries
150g chocolate chips
FOR THE PASTRY CREAM
0.5 l milk
100 g sugar
3 egg yolks
80 g flour
a pinch of salt
lemon peel
Begin by preparing the pastry cream. Whisk egg yolks, sugar and flour; pour in part of the milk in order to obtain a smooth cream. Add grated lemon peel, salt and the remaining milk very slowly. Cook over moderate heat and keep mixing until thickened.
Arrange a layer of Matilde Vicenzi Puff Pastry base for cakes on a plate and cover with 3 spoons of the cooled cream. Cover it with a second layer of Matilde Vicenzi Puff Pastry base for cakes. Spread the remaining pastry cream and put on the top the third Millefoglie di Matilde Puff Pastry base for cakes layer. Cover it with a thin cream layer (or jam). Top with strawberries and wild berries.
Vicenzi S.p.A. with sole shareholder
Via Forte Garofolo, 1
37057 San Giovanni Lupatoto (VR)
Italia
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