MILLEFOGLIE D’ITALIA PASTRY CREAM CAKE

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MILLEFOGLIE D’ITALIA PASTRY CREAM CAKE

Level: medium

Recipe Ingredients:

250 g Matilde Vicenzi Millefoglie d’Italia Classiche puff pastry sticks with butter (2 packs)
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 5 Millefoglie d’Italia Classiche puff pastry sticks on a plate and cover with 3 spoons of the cooled cream. Cover it with a second layer of Millefoglie d’Italia Classiche puff pastry sticks. Spread the remaining pastry cream and put on the top the third Millefoglie d’Italia layer. Cover the Millefoglie cake with a thin cream layer (or jam). Top with strawberries and wild berries.
PREP: 45M
COOK: Until the cream is thickened
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

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