Tronchetto Christmas
10 recipes
Millefeuille with berries
ingredients
servings
5
Vanillin
1 sachet
Cornflour
45 grams
Egg, yolk
6 unit
Whipping cream
100 grams
Full fat milk
400 grams
Icing sugar
1 coffee cup
White sugar
240 grams
Berries
200 grams
Puff pastry
240 grams
Desserts from Italy
Millefeuille with berries
Millefeuille with berries
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A puff pastry quick and easy, affordable for everyone.
preparation
step 1
we begin our recipe preparing the custard. We put on the fire a thick-bottomed pan with the milk and cream and add the teaspoon of vanilla extract or even their taste lemon peel
step 2
Turn on low heat and when the mixture has been close to a boil, turn off
step 3
We collect the egg yolks in a large bowl and add 140g of sugar. Beat the egg yolks and sugar 14 to obtain a clear cream and frothy, add sifted corn lamido amalgamiamolo the rest
step 4
At the warmed milk and cream and add the mixture with eggs. again Turn on low heat and stir constantly to thicken the mixture
step 5
When the cream is very dense, turn off the heat and pour into a low and a large bowl, cover it with plastic wrap immediately in contact so that we do not create the film.
step 6
Now we take the dough and adagiamola on a baking sheet covered with parchment paper. Spolverizziamo our pastry with icing sugar and bucherelliamola with a fork.
step 7
It will now be ready to be put in the oven at 180 degrees for 15 minutes. Meanwhile the puff bake, prepare the berries.
step 8
We put in a bowl berries with the sugar, stirring occasionally, until it will be created a kind of syrup with the sugar and the juice of the fruit.
step 9
When our dough is ready, dividiamola into 3 strips. We begin to assemble our puff pastry quick and easy.
step 10
Prey a piece of pastry, custard ricopriamolo before with the use of a pastry bag, and then the berries. We continue in this way for the other two layers.
step 11
Riponiamola in the fridge for about an hour, and is ready to be served. After I Serve the millefeuille I grated over even a little dark chocolate.
