A dessert recipe today, simple, quick with ready-made puff pastry layers and a layer of mascarpone chantilly and exquisite pastry cream made with cornstarch.
The millefoglie with cream and whipped cream is a classic pastry, delicious and scenic and also quick with ready puff pastry!
Perfect dessert very appreciated for the pleasant contrast between the crispiness of the puff pastry and the softness of the pastry cream and whipped cream.
It is a last-minute cake that can very quickly become with pistachio or coffee or hazelnuts: just add them little by little to the mascarpone chantilly cream and adjust the taste and sweetness to then fill one or more puff pastry layers.
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I opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ALWAYS ABOUT MILLEFOGLIE, here are more recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 1 package puff pastry (ready Matilde Vicenzi or another brand)
- 7 oz oz whipping cream, 35% fat
- 7 oz oz mascarpone
- 2 tablespoons powdered sugar (heaping but adjust to your taste)
- 2 cups cups milk
- 4 egg yolks
- 1 cup cup sugar
- 1/3 cup cup cornstarch
- 1 teaspoon vanilla extract
TOOLS
- Casseroles
- Spatulas
- Trays
- Pastry Bags
- Cling Film
FOR THE PREPARATION OF THE MILLEFOGLIE RECIPE WITH CREAM AND WHIPPED CREAM
P.S. ALL THE BOLD AND UNDERLINED WORDS HIDE A RECIPE … click on them and you can read it!
FOR THE PASTRY CREAM mix vigorously but without whipping the yolks with the granulated sugar also adding the cornstarch and the vanilla extract.
Add the milk in a thin stream, always stirring to avoid the formation of annoying lumps that if they then form it will suffice to pass the cream through a sieve and everything is solved!
Place the saucepan with the mixture over low heat and always stirring let thicken for the necessary time.
Turn off the heat and cover with food-grade cling film in contact and let cool completely.
Now we are ready to assemble our quick and good millefoglie with cream and whipped cream!
Then I place one layer of puff pastry on a tray or serving plate and after having inserted the two creams into the appropriate pastry bags with star or smooth nozzles at your pleasure, proceed to fill the first puff pastry sheet.
I place the second layer of ready puff pastry and then fill it with the other sweet cream and finish by arranging and closing the millefoglie with cream and whipped cream with the last layer and sprinkling it with powdered sugar!
READY FOR TASTING????????????
Enjoy your meal and happy cooking! Annalisa
