Hello friends, today I propose this delicious millefeuille with puff pastries and mascarpone custard, a clever and faster version without using the classic puff pastry to bake, but the sweet sugar-coated puff pastries that are just as delicious. The mascarpone custard and whipped cream will conquer you at the first taste and make this dessert unique. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for millefeuille with puff pastries
- Homemade custard
- 9 oz mascarpone
- 3/4 cup Sweetened cream
- 3 packages sweet puff pastries
- powdered sugar
Tools
- 2 Bowls
- Electric beaters
- 1 Hand whisk
- 1 Saucepan
- 1 Baking dish
Preparation steps for millefeuille with puff pastries and mascarpone custard
To make this delicious millefeuille with puff pastries, you need to prepare the custard in advance. You will find the recipe at the link https://blog.giallozafferano.it/rosly/ricetta-crema-pasticcera/, and let it cool. Meanwhile, in a bowl, whip the well-chilled mascarpone with the cream using electric beaters until you get a frothy cream. Gradually add spoonfuls of the custard prepared in advance and mix thoroughly with the electric beaters to obtain a homogeneous mixture.
Take a baking dish and pour a generous layer of cream, place the puff pastries, and pour the remaining cream. If you wish, you can also make a double layer, depending on the size of the baking dish. Let it set in the fridge for a few hours.
Serve with a nice sprinkling of powdered sugar and serve.
I hope you like this last recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
The millefeuille is best made and especially assembled on the day or better 3-4 hours before serving so you can enjoy it while it’s still crunchy and fragrant. If there are leftovers, store them in the fridge.
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