Millefoglie deconstructed
of puff pastry Rispo
with crème patissière and raspberries


Realisation: easy

Preparation time: about 20 minutes.


For the cream:

  • of milk
  • 2 egg yolks
  • Lemon peel
  • 60 g dof sugar
  • 25 g corn starch (maize)

To complete:

  • 100 g of raspberries
  • Icing sugar

How to prepare

For the cream: bring the milk to boil. Whisk the yolks with the sugar and incorporate the maize. Add the milk, the grated lemon peel and bring it to the fire; Thicken until cream is dense and smooth. Let it cool. Spread the puff pastry Rispo in a rectangle of approximately 4 mm Ø. Spread the puff pastry Rispo on a baking pan and buckle; brush with water and sprinkle with sugar. Bake in oven at 200 ° C for About 15-20 minutes. Crumble  coarsely the chilled pastry. In dessert plate, put some pieces of pastry , a large spoon of crème patissière , complete with other pieces of pastry. Decorate With fresh raspberries and icing sugar. Enjoy your meal!

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