Mille Feuille from White Chocolate

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	2 hrs
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the cream soak the gelatin in cold water.
Heat the crème double together with the lime zest in a saucepan. Then add the pressed gelatine and the white chocolate and stir until they have dissolved. Now take the pot off the stove.
Mix the eggs and sugar in a separate bowl.
Then heat the crème double together with the beaten eggs until the mixture thickens, but do not boil. Now pass the mass through a fine sieve and then place in the refrigerator until the mass has set. If it goes a little faster, put the cream in the freezer, but be careful not to freeze anything.
For the puff pastry, roll out the defrosted puff pastry to three times its size as usual. Then cut out or cut round shapes. Now bake the circles in the preheated oven at 200 ° C for about 12 minutes.
When serving, note that the cream must be firm and the puff pastry must not be warm.
First spread the cream on a puffing circle, creating a kind of mound. Then press the berries into the cream on the outside so that the cream in the middle is as high as the berries. Then take another circle and spread the cream from below. Now place this on the circle with the berries. Put the cream and berries on this lid again. Then place the last circle, which is coated with cream from below, on it. Finally, sprinkle the surface with powdered sugar (you can optionally place berries or cream on top as a decoration).
It should be said that you can prepare the cream as well as the puff pastry beforehand. In addition, you should always stir the steps to be carried out on the stove so that nothing burns.

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