Ingredients for 6/8 servings: 2 rolls of frozen puff pastry (500 gr)
2 tbsp of sugar
100 gr almond brittle
500 ml very cold milk
2 bags of custard mix
150 gr cream
12 savoiardi (Savoyards)
2 shots of Maraschino liqueur
125 gr powdered sugar
Ready in: about 60 minutes
How to prepare the recipe: "Almond brittle millefeuille":
Unfreeze the puff pastry. Heat the oven at 250°C.
Unroll the puff pastry and place on the baking pan covered with baking paper.
Make holes with a fork, brush with very cold water and sprinkle with 1 tbsp of sugar.
Bake into hot oven, bring out and repeat with the second roll.
From every rectangle of puff pastry, get 1 disk 24 cm diameter. Crumble the remaining puff pastry and set apart.
Chop the almond brittle with a mixer.
Make the custard following the instructions.
Whip the cream with 2 tbsp of powdered sugar (took from the 125 gr).
Place the first disk on a serving dish and spread half cream. Sprinkle with half chopped almond brittle. And cover with 6 savoyards soaked into the Maraschino diluted with a little of water.
Now cover the Savoyards with 3 tbsp of whipped cream and add the remaining custard and almond brittle. Cover with the remaining 6 savoyards (soaked into Maraschino), cover with whipped cream and finally place the second puff pastry disk.
Spread the edges of the cake with whipped cream and cover with puff pastry crumble, then sprinkle the surface with powdered sugar.
Preparation time: 40 minutes
Cooking time: 25 minutes
Difficulty: medium
Chef’s advices
You can make a cake shaped like a rectangle.
Combine with Moscato di Scanzo o Aleatico di Gradoli DOC Liquoroso.
Panforte (Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole).
Turn ...
Nougat with honey and almonds (Desserts)
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. ...
Chocolate and almonds truffles (Desserts)
Chop the sponge cake in a bowl and wet with Rum. Mix with your fingers and form many little balls. Melt the chocolate “a ...
Sicilian cannoli (Desserts)
Knead flour with granulated sugar, chopped butter and as much wine or Marsala as needed to obtain a medium consistency d ...
Sfogliatelle (Desserts)
Put the flour on a working surface and mix with the butter, eggs, salt and sugar. Knead well the ingredients and add as ...