The mille-feuille, this name alone evokes all the finesse of French pastry. This delicate marvel, alternating between crispiness and creaminess, is the very symbol of French elegance. Its history goes back several centuries, crossing eras and borders, to find itself on our contemporary tables, still as appreciated and celebrated.
Indeed, what could be more exquisite than this superposition of thin layers of golden puff pastry, interspersed with soft and fragrant cream? Today, I propose a variation of this classic, with an Italian touch: the cream mille-feuille. A recipe that combines the best of both worlds, combining French know-how with Italian gluttony.
Get ready for a taste journey between Paris and Rome, where every bite will remind you of the beauty and richness of the culinary traditions of these two iconic countries. So, without further ado, put on your apron and dive into the sweet world of this delicious creation.
Ingredients :
1 packet of puff pastry (about 230-250 g)
500 ml of liquid fresh cream
50 g icing sugar
1 teaspoon vanilla extract (or vanillin)
Icing sugar for dusting (optional)
Fresh fruit (such as strawberries or raspberries) for garnish (optional)
Preparation :
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