Millefoglie D’italia Pastry Cream Cake

PREP: 45M
COOK: Until the cream is thickened
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

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Ingredients

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

Preparation

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 d’Italia Puff Pastry base for cakes layer. Cover it with a thin cream layer (or jam). Top with strawberries and wild berries.