Ingredients:
2 rolls of puff pastry
Sponge cake:
150 g sugar
75 g 00 flour
75 g potato starch
3 eggs
Vanillin
1 pinch of salt
Diplomatic cream:
250 g milk
180 ml whipping cream
75 g sugar
25 g 00 flour
20 g icing sugar
3 egg yolks
Vanilla
Preparation:
- Roll out the pastry, prick it and sprinkle some sugar.
- Bake at 200° for 20 minutes.
- Sponge cake: Whip the eggs with sugar, flour, starch, vanillin and salt.
- Pour the mixture into a mold and bake at 180° for 20 minutes.
- Cream: heat the milk with the vanilla. Mix the egg yolks with the sugar and flour. Then pour in the milk, let it thicken and leave the cream to cool.
- Whip the cream with the icing sugar and add it to the cream.
- At this point, assemble the millefeuille and leave it in the fridge for 2/3 hours.