Millefeuille is a refined and crispy dessert, perfect for celebrating special occasions like Mother’s Day, an anniversary, or an elegant birthday.
This masterpiece of Italian pastry consists of layers of flaky puff pastry, interspersed with a velvety cream, which can be Chantilly, custard, or diplomat. Its combination of textures and flavors makes it an ideal dessert to pay homage to those we love.
A Sweet Treat for Mother’s Day Surprising a mom with a homemade millefeuille is a gesture of love. The delicacy of the crispy pastry and the softness of the cream blend perfectly, creating a true gourmet experience. For a special touch, you can add fresh strawberries or raspberries, symbols of sweetness and affection.
Selected Ingredients for a Perfect Millefeuille To achieve an irresistible millefeuille, the quality of the ingredients is fundamental.
This recipe is for those who have little time but want to bring a delicious dessert to the table.
For a more festive interpretation, you can enrich it with grated dark chocolate or a splash of liqueur.
How to Serve Millefeuille on Special Occasions During Christmas, the millefeuille can be decorated with a dusting of powdered sugar and some red fruits to evoke the magic of the holidays. For Mother’s Day, an elegant presentation on a tray with fresh flowers makes the moment even more special.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Mother's Day, All seasons
Ingredients
- 750 ml milk
- 6 egg yolks
- 6 oz sugar
- 3.2 oz cornstarch
- lemon zest
- custard
- 1.5 cups heavy cream
- fresh strawberries
- chopped hazelnuts
- 1.2 cups whipped cream
- decorations as desired in fondant
- + 3 puff pastry bases
Tools
- mixer
Steps
Here is the procedure:
Unroll the puff pastry and prick it well with a fork, so it doesn’t puff too much during baking, cut it to the size of the dessert holder.
Remove the excess pastry.
Sprinkle with 0.5 oz of sugar and place it on a baking sheet covered with parchment paper.
Bake for 18 minutes in a static oven at 356°F. Repeat for the other 2 pastries.
While the pastries are baking, prepare the cream by combining the yolks with the sugar and mixing.
Combine the cornstarch and mix well.
Add 3 tablespoons of the 750 ml of milk to the yolk mixture and heat the rest on the stove with the lemon zest.
When the milk is hot, remove the lemon zest
Add the milk to the yolk cream and return it to the heat, stirring until the cream thickens.
Cover with cling film in contact and let it cool.
Whip the cream and add 1.5 cups to the cold custard.
Fill the first pastry disk with the cream and repeat with the other two disks.
On the last layer, cover with the remaining whipped cream, also filling the edges.
Level with a spatula.
Add the chopped hazelnuts to the cream-covered edges. Decorate as desired
Enjoy!😊
