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Traditional Ricetta millefoglie
with the remaining sugar, then add the custard powder and flour.
Pour the hot milk into the egg mixture and heat again until thickened.
Remove from the heat, add the butter, and allow to cool.
For the syrup, heat to 30°C:
Ingredients:
150 g sugar,
100 g wood.
Pour the hot milk into the egg mixture and heat again until thickened.
Remove from the heat, add the butter, and allow to cool.
For the syrup, heat to 30°C:
Ingredients:
150 g sugar,
100 g wood.
Preparation:
Boil water with sugar until syrupy.
For the white sugar paste:
Ingredients:
225 g sugar,
75 g water.
Preparation:
Boil water with sugar until soft, easily soluble.
For the chocolate decoration:
20g melted chocolate.
Prepare your Mille-feuille with delicacy and precision, alternating layers of crisp puff pastry and smooth cream. Use syrup for shine and flavor, sugar paste for a smooth and flawless finish, and add chocolate strips for a touch of elegance.
Share your creations and tips with us. Happy cooking!
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