Cream and red berry millefeuille
Baking time:
25-28 minutes at 200 ºC
·
Servings:
3 units
·
Rest time:
10-12 hours
Fácil
Ingredients
Base
- Sheet of butter puff pastry
- powdered sugar
Filling
- 300 g red fruit puree
- 100 g cream 35% MG
- 100ml milk
- 80g sugar
- 35g cornstarch
- 120 g egg yolk
- 30g invert sugar
- 30g butter
- 5g gelatin sheets
Decorations
- Natural red fruits
- Pastry cream with nozzle
- Sugar decorations
- Chocolate
Preparation
- Prepare pastry cream, cool
- Baking puff pastry with weight
- Assemble layers of puff pastry and cream
- Decorate
The Dekora magic behind this recipe
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