Torta Mille Feuilles

Torta Mille Feuilles

• Also known as Napoleon's cake, a typically French pastry; composed of three layers of puff pastry alternating with two layers of cream. Which is often replaced with Chantilly cream, whipped cream, or alternately with chocolate cream or jam.

Ingredients: simple, total time: 90 min.

Cream:

• 4 egg yolks

• 100 g of granulated sugar

• 50 g of cornstarch

• 500 ml of whole milk

• 1 grated lemon

• 1 grated orange

• 1 vanilla bean/ or 2 tsp vanilla extract

Other:

• 3 sheets of puff pastry

For Decorate as you like:

• 150 g of powdered sugar/ I used only this

• 700 ml whipped cream/ optional

• 50 g chocolate/ optional

• 40 g of chopped hazelnuts/ optional

• strawberries or you can also have some other fruit that you prefer/ optional

Torta Mille Feuilles

Preparation:

Cream:

1. Pour the egg yolks into a bowl and granulated sugar, mix well then add cornstarch, add 3 spoons of milk and mix again.

2. In a small pot, pour the rest of the milk, sauté over moderate heat to warm up.

3. Then pour the mixture with the egg yolks, into the pot, stir constantly until you get a thick cream.

4. Grate the rind of the lemon and orange, then add to the mixture

5. Pour the cream into a larger glass jar and add vanilla, mix well, cover with foil wait for it to cool, then put it in the fridge to cool.

Puff Pastry:

1. Take the first puff pastry and place it on the baking tray where you previously placed the baking paper. Lightly prick it with a fork on all sides lengthwise and crosswise.

2. When you have done that, sprinkle with 20 g of crystal sugar all over the crust.

3. Bake puff pastry to both sides at 180°C, for about 20 minutes.

4. Repeat the same with the other 2 puff pastry.

5. When you are done with the puff pastry and when everything is baked, start preparing the whipped cream.

Whipped Cream:

1. Whisk whipping cream well with a mixer, then add powdered sugar, continue mixing well again to make the mixture thick.

2. When it is finished, you will take the cream out of the fridge and mix it with a spatula first then gradually add 3 spoons of whipped cream to the cream, mix well, the mixture must be nice and sparkling.

Finish Cake:

1. Take a cake syringe, fill the bag, take the star-shaped accessory and sprinkle the cream evenly over the puff pastry, then flatten the cream with a spatula.

2. Put another puff pastry, repeat the process, put 3 puff pastry and cut the edges to flatten the sides.

3. Put the rest of the whipped cream on the third puff pastry.

4. Coat up and on all sides, a level well with a spatula, the layer should be about 6 mm thick.

5. Drizzle the hazelnuts with the chopped edges of the cake on all sides.

6. Fill the rest with the whipped cream into a syringe and decorate the cake as you wish.

7. Decorate the cake with chocolate, and strawberries by washing them and cutting them into pools, and decorating as you wish.

8. Leave the cake to cool for a couple of hours, then cut into cubes and serve.

Buon appetito!

NOTE:

• I added whipped cream to the cream, but I didn't decorate the top of the cake, the cream was too sweet for me, and if you want, you can do the same as I did, only with powdered sugar, and add some strawberries when serving. I put the rest of the whipped cream in a box with a lid in the fridge as an extra, for coffee.

• Keep the cake covered in the refrigerator for up to 4 days.

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