Millefeuille with Lemon Cream

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MILLEFEUILLE WITH 

LEMON CREAM

this is an image sample of the recipe

Millefeuille with lemon cream, also known as Millefeuille Lemoncello, is a classic French pastry dessert consisting of layers of crisp puff pastry filled with luscious lemon cream. The name "millefeuille" translates to "a thousand leaves" in French, referring to the multiple layers of delicate pastry.

To create this decadent dessert, thin layers of puff pastry are baked until golden and crispy, then stacked with alternating layers of smooth lemon cream. The lemon cream is typically made with lemon zest, lemon juice, sugar, eggs, and butter, resulting in a tangy yet creamy filling that balances beautifully with the flaky pastry layers.

Once assembled, the millefeuille is often garnished with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of elegance.

The combination of buttery pastry and vibrant lemon flavor makes millefeuille with lemon cream a beloved treat among pastry enthusiasts, perfect for special occasions or indulgent moments of sweetness.


Time 30 minutes + rest

Medium difficulty

Servings: for 4 to 6 people


Ingredients: 

  • 250 grams of ready-made puff pastry
  • 5 yolks
  • 200 ml of limoncello
  • 130 grams of sugar
  • 200 of fresh cream
  • 20 grams of icing sugar


Instructions:

  1. Roll out the puff pastry into 3 equal rectangles and cook in a hot oven at 180 C, in a lined pan with baking paper, for about 20 minutes
  2. In the meantime, prepare the filling cream. Put the egg yolks in a bowl, add the sugar and whip them into a cream with a whisk, until they are swollen and frothy.
  3. Put the pollonetto to cook in a bain-marie over low heat and, whisking constantly, slowly pour in the limoncello.
  4. Cook constantly beating, until the cream is swollen and frothy. Remove it from the heat and continue beating it until it has completely cooled down
  5. Whip the fresh cream until stiff with an electric whisk, then add it to the cream, stirring gently with a spoon from bottom to top
  6. Put the first rectangle of puff pastry on a plate, spread half of the cream on it, cover with the second rectangle, fill with the remaining cream and complete the cake with the last rectangle. Dust the surface with icing sugar, leave to rest in the refrigerator for 30 minutes and serve.

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