Mille feuille, in exact translation "thousands of sheets" is a dessert based on crunchy foil with milk cream and vanilla.
250 g foil dough
3 tablespoons raspberry jam
150 ml fresh liquid
60 g old powder
300 ml milk
Method of preparation
Put the vanilla sugar, eggs and flour, then add 3-4 tablespoons milk and mix well, until you get a homogeneous cream.
Put the heated milk in a saucepan, but do not let it boil. Pour the milk over the eggs and rub vigorously, then put the composition to the bath, until the cream thickens. Leave it to cool, but cover the cream with food film, do not make the pastry.
Stretch the thin dough, then cut it into 3 strips, about 10 cm wide and 30 cm long. Bake them in a baking tray, until golden brown.
Leave the leaves to cool, then spread over one of them the raspberry jam and mixed whisk, cover it with the second sheet, which you put the vanilla cream on, and finally put the third sheet.
Decorate the cake with brown sugar or a simple glaze obtained from powdered sugar and water.
Use seasonal fruits for decoration.
The type of kitchen