Ingredients:
For the floor:
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2 ready-made puff pastry sheets (rectangular)
1 egg white
100 g chopped hazelnuts
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150 ml liquid cream
Butter
Sugar
Icing sugar
For the confectioner’s cream:
500 ml milk
4 egg yolks
140 g sugar
50 g flour
Preparation:
Roll out the two sheets of puff pastry and cut them into four equal parts.
Brush the surface of each puff pastry with butter or whisked egg whites and sprinkle with sugar.
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Prick the puff pastry with a fork and bake in a preheated oven at 180 ° (Th 6) while
Bake for about 15 minutes. Remove from the oven and allow to cool.
Prepare the patisserie cream by beating the egg yolks with the sugar until fluffy. Add the flour and stir to combine.
Heat the milk in a saucepan and gradually add it to the egg-sugar mixture and stir to combine.
Simmer, stirring constantly, until the cream starts to boil and thickens. The cream must remain soft.
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Remove the cream from the heat and let it cool down covered with contact film.
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Whip the cream until stiff and gently stir it into the cooled patisserie cream.
Also add the chopped hazelnuts and assemble the dessert.
Place the first puff pastry on a serving platter, spread a layer of cream on top, place the second puff pastry on top and spread another layer of cream on top, continuing like this until all the ingredients are used up.
then finish with a sheet of dough dusted with powdered sugar.
Tips:
You can increase the amount of whipped cream.
I recommend that you prepare the millefeuille with pastry cream at the last minute so that the puff pastry remains crispy.