Millefeuille with ricotta: the recipe for a crumbly and addictive dessert

Ingredients

RECTANGULAR Puff pastry sheet 1

RICOTTA CHEESE 200 g

POWDERED SUGAR 50 g

FRESH CREAM 200 ml

DARK CHOCOLATE CHIPS 60 g

POWDERED SUGAR, FOR DECORATION

How to prepare millefeuille with ricotta:

Start making the millefeuille by cutting a finished sheet of puff pastry into 3 equal pieces (1).

Place the puff pastry on a baking sheet lined with parchment paper, separate the three rectangles by a few centimeters, then use the tines of a fork to gently prick the entire surface of the sheets (2) to prevent them from becoming too sticky during baking rise up. Bake at 200 degrees Celsius for about 15-20 minutes or until completely golden brown.

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