Millefeuille with sweet cherry and berries

Millefeuille with sweet cheery

Ingredients creme patiserrie

Method

500 ml milk 4 yolks from large eggs 100 g sugar 25 g cornstarch 25 g flour 1 vanilla bean 250 gr whipping cream 35% 40 gr  castor sugar 1 package puff pastry

In a saucepan, add the milk, vanilla and 1/2 of the sugar. Heat to a simmer. While the milk is heating, whisk the egg yolks and the remaining sugar in a large heat proof bowl.  Add the cornstarch and flour.  Stir until blended.  Pour 1/2 or less of the warm milk into the bowl over the egg mixture and whisk. Pour the egg mixture back into the pan, whisking quickly and constantly until the mixture smoothens. Chill until completely cool. Whisk lightly the whipping cream and the castor sugar until the cream keeps its shape. Once the cream patisserie is cold mix it with the cold whipping cream.

Puff pastry

Ingredients	Method
1 package puff pastry 4 tbsp brown sugar 40 g milk	Preheat the oven to 200C. On a baking sheet with parchment paper Roll out the puff pastry and give it a shape of a 3-mm rectangle. Prick entire surface of the dough with a fork. Brush with little milk and sprinkle with the sugar. Bake for 15 minutes.

Serving Place on a serving plate a punch of the cream and then put the puffs and 2 tbsp of the cheery sweet, repeat the procedure.