This recipe is a classic and easy-to-make millefoglie cream cake.
The Millefoglie cake recipe is a delicious Italian dessert that is layered with chocolate mousse and cream.
The Italian millefoglie is similar to the French mille-feuille. Mille-feuille, which means “thousand layers” in French, refers to the dessert’s numerous thin layers of pastry. It’s a favorite dessert in Italy, where it’s frequently served with coffee. This Millefoglie Cream Cake is created with light flaky puff pastry layers topped with a thick handmade custard—the it’s ideal combination of crunchy and creamy with just the proper amount of sweetness.
If this seems too simple to you (don’t dismiss it until you’ve tried it), you may alter the dessert to your taste. This is a dessert that is sure to amaze, yet it doesn’t need much work to prepare. It’ll appear like it came straight from the bakery and is ideal for weddings or other special occasions.
Ingredients in Millefoglie
Use full milk instead of skim milk.
Whipping cream — any cream will do, although full-fat is preferable.
Not cornmeal, but cornstarch!
Make sure you buy puff pastry instead of shortcrust pastry.
Millefoglie Cream Cake Recipe
Don’t be put off by this dessert. It’s very simple to create. To begin, cook the custard over medium heat. Cook the milk, whipped cream, sugar, corn starch, and egg yolks together until the liquid thickens slightly. Pour in the vanilla extract, cover, and let it to chill while you finish the pastry. In a big baking pan, unroll the dough. Add another layer of puff pastry and sprinkle it with powdered sugar. Bake until golden and flaky, then sprinkle with additional powdered sugar.
After the pastry has done baking, cut it into three pieces along the lengths. Layer the individual pieces of pastry on top of each other, with a large serving of pastry cream (custard) in between. Freeze for 2 hours before serving, then dust with powdered sugar. 2 hours in the freezer Powdered sugar may be sprinkled on top.
How to Put Millefoglie Together
Slice the puff pastry with a sharp knife, taking careful not to break the strips. Working carefully with each layer, stack them on top of one another with a big dollop of custard in between. To prevent the pastry tower from becoming lopsided, distribute the custard equally between the tiers.
Make a Tiramisu twist on the Millefoglie Cream Cake. Mix crumbled Savoiardi cookies with crushed almonds after soaking them in coffee. Continue with the recipe after adding this to the custard.
If you want a simpler version, whipped cream may be substituted for the custard. Fresh berries, fruit preserves, or marmalade may be be added to the filling.
Add Nutella to the filling and sprinkle with cocoa powder for a chocolate variation.
This delicacy includes gently cooked eggs, so keep that in mind. Food-borne disease may be contracted by eating sweets made with raw or barely cooked eggs.
Millefoglie Cream Cake Storage
The Millefoglie Cream Cake should be served as soon as possible after it has been assembled. It will, however, store for 2 days in the refrigerator (in an airtight container), but the pastry may lose some of its flakiness with time.
In a medium saucepan, combine the milk, whipped cream, sugar, corn starch, and egg yolks.
Cook until the sauce has thickened, then stir in the vanilla extract.
Allow the bowl to cool before covering it with plastic wrap.
Powdered sugar should be sprinkled on both sides of the dough.
Using a fork, prick the dough. Preheat oven to 190°C (375°F) and bake for 25 minutes. Meanwhile, stir the milk into the custard to mix it.
By cutting along the lengths of the dough, you may divide it into three halves.
Then put the cream over the first layer, cover it with the second, and continue with the other layers.
Smooth the custard on the location using a spatula or a spoon.
2 hours in the freezer Sprinkle with powdered sugar after slicing.
Make sure the plastic wrap contacts the surface of the custard while allowing it to cool. This will inhibit the formation of skin.
The millefoglie cake near me is a delicious Italian dessert made with layers of pastry cream and fresh fruit.
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