Millefoglie with White Chocolate Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry (frozen)
- 200 g berries (forest berries), fresh or frozen
- powdered sugar
- 250 g chocolate, white
- 3 tablespoon whipped cream
- 200 ml milk
- Vanilla powder or the pulp a vanilla pod
- 1 cl egg liqueur
- 1 pinch (s) cinnamon
- some butter
Print Recipe
Pin Recipe Instructions
- Make the sauce first so it can cool down. Chop the chocolate and place in a bowl. Bring milk to a boil. Add the vanilla pulp and pour over the chocolate. Stir until the chocolate has melted and turns into a smooth sauce.
- Cover and let the sauce cool so that no skin forms and then place in the refrigerator. Season to taste with cinnamon and eggnog before serving. Then stir in the whipped cream. DO NOT whip the cream until stiff!
- Cut the defrosted puff pastry into rectangles, squares or triangles. Brush with butter and sift icing sugar over it. Bake for 15 - 20 minutes at 200 ° C in the oven on the middle rack.
- Thaw frozen fruits halfway. Let the puff pastry cool down and dust with powdered sugar and layer on a plate (2-3 leaves per plate). Pour the sauce over it and garnish with fruits.
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