Italian
Quick Mille-feuille
by Cucina con Ruben · 548K subscribers on YouTube
A very quick recipe for a mille-feuille with berry compote and mascarpone cream. Perfect for impressing guests at the last minute.
- Difficulty
- easy
Ingredients
14 items- 1 pcsPuff Pastry1 roll of puff pastry
- 1 pcsEggfor egg wash
- Granulated Sugarfor sprinkling on puff pastry
- Mixed Berriesblueberries, blackberries, raspberries, redcurrants
- Powdered Sugarfor compote and cream
- 2 pcsCannella in Bacche(optional) — cinnamon sticks, optional
- Orange Zestzest of one orange
- Watera splash
- 250 gMascarpone
- 250 gCreamwhipping cream
- Lemon Zestzest of one lemon
- 1 pcsVanilla Beanvanilla bean, seeds scraped
- Frutti di Bosco Freschi(optional) — for garnish
- Mint(optional) — mint leaves for garnish
Method
- Preheat oven to 180°C. Brush puff pastry with beaten egg, sprinkle with granulated sugar, and bake for 10-12 minutes until golden. Let cool.
- In a saucepan, combine mixed berries, powdered sugar, cinnamon sticks, orange zest, and a splash of water. Cook for about 10 minutes until thickened. Remove orange zest and cinnamon. Let cool.
- In a bowl, whip mascarpone with cream, lemon zest, vanilla seeds, and powdered sugar until thick. Refrigerate.
- Cut puff pastry into pieces. On a serving plate, alternate layers of cream and compote, ending with cream. Top with fresh berries and mint. Dust with powdered sugar.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
