Ingredients:
Cream:
2 eggs
130 g of sugar
50 g of corn starch
10 g of vanilla sugar
1 teaspoon turmeric (optional)
500 ml of coffee with milk
150 g of butter at room temperature
Cherry coulis:
300 g of cherry
100 g of sugar
30 g of corn starch
30 g of water
2 sheets of puff pastry
200 g of whipped cream with 2 teaspoons of icing sugar
1. Cream: break the eggs into a saucepan and add the sugar, starch, vanilla sugar and turmeric. Mix well and add the hot milk, bring to the heat to thicken. Then cover with cling film and leave to cool.
2. Cherry coulis: cook the cherries with the sugar, then mix. Dissolve the starch in the water and add it to the cherries to thicken.
3. Add the butter and incorporate it into the cream.
4. Whip the cream with the icing sugar.
5. Make holes in the dough, add the sugar and bake at 200° for 30-40 minutes.
6. At this point, assemble the millefeuille.
7. Place it in the refrigerator to cool and take it out just before serving.