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
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.
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.
In the picture, Almond brittle millefeuille
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