Steps

• First, let’s prepare the base for the Paradise cream.

  Cut the vanilla pod lengthwise in half, keep the seeds aside.

  Heat the milk with the split vanilla pod without the seeds.

  In a casserole, mix the sugar with the sifted cornstarch, add the vanilla seeds and slowly add the milk, stirring constantly with a hand whisk.

  Bring the mixture to low heat and stir continuously until it thickens nicely.

  Remove from heat, discard the vanilla, stir and let it cool covered with cling film in contact with the cream.

• Regarding the puff pastry, you can use the ready-made rectangles available in the market or those from the fridge section.

  Preheat the oven to 350°F.

  Unroll the puff pastry and place it on a baking sheet covered with parchment paper, prick it with a fork, sprinkle well with a thin layer of sugar, and bake at 350°F until golden brown, about 2025 minutes.

  Proceed in the same way with the other puff pastry, once baked, let them cool.

  Prepare the syrup:

  In a small pot, bring the water to a boil with the sugar, stir to dissolve the sugar well and let it cool.

• Once the cream is well chilled, whip the cream until stiff peaks form and gently fold it into the milk cream with a spatula, moving from top to bottom to avoid deflating it.

  Once the cream is ready, we can proceed to prepare our millefeuille, I recommend filling it at the last moment with the bases ready and the pandoro sliced, this way it will take just 10 minutes. You can fill it even an hour before, but not longer, otherwise, the puff pastry will soften.

• Assemble the dessert:

  Cut 4 slices of pandoro, each 3/4 inch thick, trim the corners to create 4 squares that will cover the surface of the puff pastry.

  Add the liquor to the syrup, starting with half a small glass and adding a bit more if you prefer it more alcoholic; for a non-alcoholic version, add a vial of rum aroma.

  If needed, melt the Nutella in the microwave or in a bain-marie.

  Now let’s assemble the dessert.

  Place a puff pastry sheet on a serving tray.

  Cover with a layer of Paradise cream and drizzle Nutella here and there with a spoon.

  Lay the pandoro slices on top of the cream, joining them to make an even layer, moisten it with the syrup.

  Then cover with Paradise cream and again a bit of Nutella drizzled here and there with a spoon.

  Close with the last puff pastry rectangle.

• Gently press on the final puff pastry to compact the dessert.

  Smooth the edges with a spatula to remove excess cream and place it in the fridge until time to serve. As I mentioned, I recommend preparing it at the last moment to keep the puff pastry nice and crispy 😉

  Before serving, dust with powdered sugar.

  The Paradise Millefeuille with Pandoro is ready to be enjoyed. ENJOY YOUR DESSERT!

  Also try the berry version, find the recipe CLICKING HERE.

  Or the one with mascarpone cream and Nutella, find the recipe CLICKING HERE.

  

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