How to prepare Ricotta Millefeuille with chocolate chips
Step 1
Start preparing the millefeuille by cutting a finished puff pastry roll into three equal parts1.
step 2
Place the puff pastry on a baking sheet lined with baking paper, separating the three rectangles a few centimetres from each other, then use the tines of a fork to gently prick the entire surface of the pastry sheets2to avoid them swelling too much during cooking. Bake at 200°C for around 15-20 minutes, or until completely golden brown.
step 3
While the dough is cooling, prepare the cream: drain the remaining water from the ricotta, then add the icing sugar and beat everything with an electric whisk.3.
Step 4
Pour in the liquid cream5whip several times and then beat until the mixture is quite firm and compact.
Step 5
Mix the dark chocolate chips by hand with a spatula6; then place the cream in the refrigerator until ready to use.
Step 6
Fill the cream into a piping bag without a nozzle. Place the first layer of puff pastry on a serving plate and cover with cream7. Place the second layer of puff pastry on top and repeat the process a second time.
Step 7
Finally, add the last layer of puff pastry and sprinkle generously with icing sugar to decorate. Now you can serve your delicious ricotta millefeuille8.
Advice
To prepare this dessert you can use ready-made puff pastry or prepare it at home or chopped walnuts, honey , maple syrup, cinnamon and boiled pear . You can decorate the layers of millefeuille with small pieces
Let the millefeuille rest for at least 10 minutes before serving so that the flavors blend well.
storage
You can store the millefeuille in an airtight container in the refrigerator for about 2-3 days
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