Millefeuille with Orange-Scented Chantilly Cream
Millefoglie con crema chantilly profumata all'arancia
For the Chantilly Cream:
- 300 g whipped cream
- 150 g orange-flavored pastry cream
Puff Pastry:
- Roll out the pastry very thinly and prick it all over.
- Sprinkle the pastry with granulated sugar and bake in a convection oven at 195 degrees Celsius for about 12 minutes.
- Once cooled, cut into 12 rectangles using a serrated knife.
To prepare the Chantilly cream, mix the whipped cream with the orange-flavored pastry cream.
To assemble the millefeuille, alternate layers of pastry and Chantilly cream, using a piping bag. Finish with a dusting of powdered sugar and a few berries.
