Millefeu

A Millefeu is a cake-like sweetness. Using a cream Patesserie, some whipped cream and the main component of a Millefeu the pastry, this cake is very light and perfect for every season. It's easy, quick and sure success has provided when you follow the instructions to the letter.


Recipe
 
You will need:

- 2 sheets puff pastry (700g)

For the cream

- 200g. sugar 
- 1 liter of milk 
- 4 egg yolks (80g) 
- 100 gr. flour, all-purpose 
- 10g. butter cow 
- 1 tsp vanilla powder 
- 250 gr. cream (35% fat)

For the whipped cream

- 1 liter cream (35% fat) 
- 200g. castor sugar


Preheat oven to 180 ° C in air.
Cut puff pastry sheets into rectangular pieces of dimensions 6 x 10 cm, place you pan and with a fork, pierce the surface. Bake for 40 minutes.
In a saucepan put the milk over low heat until boil and add half the amount of sugar. Mix. In a large bowl, pour the remaining sugar and flour. Add some little boiling milk and stir well adding the yolks.
 Then transfer the mixture to the saucepan with the milk. Mix well and allow to boil for 2 minutes and then remove from the heat. Add the diced butter and vanilla until fluffy one. Pour the cream into a metal bowl and let cool in the refrigerator for 2 hours. Remove it from the refrigerator to soften and stir again . In a small bowl, mix with a mixer cream.
Beat the cream with the powdered sugar on medium speed until fluffy.
Cut pieces of puff pastry in half. Place the halves next to each other on a platter. Apply onto the cream. Put up by the remaining leaves. You can keep some to rub on the cake for decoration. And cover the cake with whipped cream. Sprinkle with grated pastry and icing!

To escape the monotony, I have decorated the Millefeu with apricot in the form of a flower. Even within the sweet sin I've designed it fruity. Have fun!