EASTER BELL Millefeuille Cake with chocolate eggs filled with hazelnut cream, cream, and Nutella, easy and quick, dessert with puff pastry.
A simple and quick idea for Easter, a delicious bell-shaped millefeuille cake enriched with chocolate eggs filled with hazelnut cream, a real delight that is quick to prepare.
The bell-shaped millefeuille cake is simple, it requires few ingredients, puff pastry, cream, Nutella, and chocolate eggs, the Easter dessert that will surely please both adults and children.
The recipe is very versatile, you can vary the filling as you like, if you don’t like cream you can replace it with mascarpone or ricotta or Philadelphia or change the recipe by eliminating Nutella and adding custard.
Join me in the kitchen today for the Easter bell millefeuille cake with eggs.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 puff pastry
- oz Nutella®
- 1 1/3 cups vegetable whipping cream
- 2.1 oz chocolate eggs (filled with hazelnut cream)
Steps
Draw a bell on a sheet of paper, place it on the puff pastry, and cut out two bells.
Pierce with a fork, sprinkle with granulated sugar, and bake at 350°F for 15 minutes, remove from oven and let cool.
Whip the cream, cut the chocolate eggs into small pieces and mix them with the cream.
Place the base on the serving plate, spread with Nutella then add the cream and close with the other puff pastry, sprinkle with powdered sugar and let it set.
Bon appétit
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EASTER BELL Millefeuille Cake with Eggs
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FAQ (Frequently Asked Questions) Sweet Bell Cake
Can I fill the bell-shaped millefeuille cake with other ingredients?
Absolutely! You can fill the dessert with any cream you like, it’s excellent with custard or with diplomatic cream and fruits.
How can I replace puff pastry?
You can use sponge cake or shortcrust pastry.
Can I prepare this dessert in advance?
Of course! You can prepare and store the cake in the fridge for a couple of days.
