Millefoglie with berries
The millefoglie with berries is a dessert as simple as it is spectacular, perfect for wowing your guests! Prepare a delicious diplomatic cream enclosed in fragrant layers of puff pastry in just 70 minutes. Discover our easy recipe for a **homemade millefoglie** with **fresh seasonal fruit** and a touch of powdered sugar: a true triumph of taste!
Dietary Information
Servings:
- 1
To prepare the millefoglie with berries, start with the custard, one of the elements of the diplomat cream: put the gelatin in a bowl with cold water 1 and let it soak for about ten minutes. Meanwhile, heat the milk in a saucepan, flavoring it with the seeds of the vanilla pod 2 and the grated zest of the lemon 3; it should almost come to a boil.
- 2
In a separate bowl, pour in the egg yolks and sugar 4, whisk with a whisk, then add the cornstarch 5 and mix again 6.
- 3
Add the hot milk to the egg yolk mixture in 2 times 7, then transfer everything back to the saucepan 8 and let it simmer over low heat, stirring constantly with the whisk 9.
- 4
When the cream has thickened, turn off the heat and incorporate the well-squeezed gelatin 10. Mix well to blend it evenly 11, then transfer the cream to a baking dish, cover with plastic wrap in contact and let it cool completely 12.
- 5
While the cream is cooling, take care of the puff pastry: roll out the roll on the work surface and divide it into 2 rectangles 13, then prick with a fork 14. Transfer the puff pastries to a baking sheet with their parchment paper and sprinkle the entire surface with powdered sugar 15.
- 6
Bake in a preheated fan oven at 170°C for about 10-15 minutes 16. After this time, take it out of the oven 17 and cover with another sheet of parchment paper 18.
- 7
Place another baking sheet on top to apply pressure 19 and bake for another 10 minutes; in this way the puff pastry will not swell. Once golden, take it out of the oven and melt any remaining sugar with a blowtorch 20, then let it cool 21.
- 8
Now pour the cream into a bowl and work with an electric mixer 22 until it is whipped, but not too much 23. Take the custard and soften it by mixing with a spatula 24.
- 9
Incorporate the semi-whipped cream into the cream a little at a time 25, stirring gently from the bottom up so as not to deflate it 26. Transfer the diplomat cream obtained 27 into a piping bag without a nozzle.
- 10
You are ready to assemble the millefoglie: place the first puff pastry on the serving plate and cover it with tufts of diplomat cream 28, then add half of the berries 29. Fill with a little more cream 30.
- 11
Place the second puff pastry on top 31 and cover this too with tufts of cream 32, then distribute the other half of the berries 33.
- 12
Finally, sprinkle with powdered sugar 34 and garnish with mint leaves 35. Your millefoglie with berries is ready to be served 36!
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