Preparation: 20 Minutes
Cooking: 25 Minutes
Portions: 10 Persons
2 Rolls Puff Pastry (rectangular)
q.s. Caster sugar
For the cream
4 egg yolks
500 ml Milk
120 g sugar
40 g Corn starch
Aroma to taste (vanilla)
Start immediately to prepare the cream, which must cool very well before being used.
In a saucepan, pour the milk and also put the vanilla bean that you have deprived of the internal seeds, they will be used to flavor the eggs.
Heat the milk over a very low heat and in the meantime we can dedicate ourselves to preparing the eggs for the cream.
In a bowl mix the yolks with the sugar, vanilla and cornstarch, we must obtain a cream without lumps and the cornstarch in this is of great help.
Remove the vanilla pod from the milk and slowly pour the hot milk into the egg yolk mixture, pour everything back into the saucepan and stir the cream continuously until it is thick and full-bodied, you don't have to stop, just a moment and the lumps.
Remove the cream from the heat and pour it immediately into a container to let it cool.
The first thing to do is divide the two rolls into 3 rectangular parts, you have to make 6 rectangles. Arrange the puff pastry rectangles on a dripping pan lined with parchment paper.
With a fork, prick the puff pastry, this will prevent it from swelling during cooking.
Brush the surface of the rectangles with a little water and sprinkle them with granulated sugar. Put the bases in a static oven, preheated to 190 ° for 12/15 minutes, always adjust with your ovens.
When the surface of the puff pastry has become golden brown, remove everything from the oven and gently turn the sheets over. Brush the other side with water and sprinkle with granulated sugar. Put the sheets in the oven for another 7/8 minutes and brown the other side. This step will ensure that the puff pastry dries well on both sides and we will have a puff pastry with cream rich in flaky and crunchy.
Once cooked, allow the puff pastry to cool.
Place the first 3 rectangles of puff pastry on top of each other on a plate.
Put the cream in the center, level well and cover with the other 3 rectangles of puff pastry.
Place the Millefoglie in the refrigerator for 2 hours before serving.
The Millefoglie is ready to be tasted, as tradition has it, sprinkle it with plenty of icing sugar, and serve it in square or rectangular shapes.
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