Although millefoglie cake is originally from France (mille-feuille its name), this dessert has been adopted in Italian cuisine for many years.
3 layers of puff pastry alternated with 2 layers of custard cream, although we can make it in different variations: with ricotta and chocolate cream, with whipped cream, or with jam.
In this version I used black cherries in syrup but you can substitute them with other seasonal fruit.
Ingredients for 3 persons
1 rectangular puff pastry roll
1 whole egg
300 ml fresh whole milk
2 and 1/2 tablespoons all purpose flour
130 g sugar
one organic lemon (grated)
1 pinch of vanilla powder
1 pinch salt
qb black cherries in syrup (or fresh fruit in season)
qb powdered sugar
Time: 30 minutes + time to rest
Cut the puff pastry into 10 rectangles, without removing it from its paper. Prick the surface and sprinkle with sugar. Cover it with another sheet of parchment paper (it will avoid the puff pastry to rise) and bake at 200 degrees C for about 15 minutes. Remove from the oven and let cool on a wire rack.
Meanwhile, prepare the custard.
In a steel saucepan, pour the sugar, flour, egg and salt. Mix the ingredients well with a whisk until a delicate, lump-free custard is created. Then add the cold milk, the grated lemon peels and vanilla.
Over medium-low heat, heat the cream to a gentle boil, stirring continuously with a wooden spoon to prevent it from sticking to the bottom and burning. Once it reaches a boil, cook the cream for another 5 minutes, stirring and letting it thicken. Then remove the citrus peels and transfer the cream to a ceramic container. Let it cool with foil touching the surface (I chill it on the balcony).
Make up the millefoglie (you can make it in 2 or 3 layers), alternating the puff pastry with the cream. Dust the last layer only with powdered sugar and decorate with fresh fruit or black cherries in syrup.