Millefoglie di Matilde puff pastry sticks 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
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 of 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.