Blueberry Millefoglie with Lemon Custard Cream

Millefoglie with Blueberries (Millefoglie ai Mirtilli)

Category: Desserts
Servings: 6

Ingredients:

Instructions:

1. Prepare the Custard Cream:

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   • Begin by preparing the custard cream. In a saucepan, pour in the milk and add the zest of half a lemon, making sure to only use the yellow part of the skin. Heat the milk over medium heat, stirring occasionally.
   • Once the milk is almost boiling, strain it into the egg mixture in stages, whisking constantly.
   • Return the entire mixture to the saucepan over medium heat. Stir continuously until the custard thickens (this will only take a few moments).
   • Once thickened, transfer the custard to a wide, shallow bowl. Cover the surface with plastic wrap to prevent a skin from forming. Allow the custard to cool first at room temperature, then place it in the refrigerator to chill.

2. Prepare the Puff Pastry:

   • While the custard is cooling, work on the puff pastry. Unroll the puff pastry sheets and place them on a baking sheet lined with parchment paper.
   • Prick the surface of the pastry with a fork to prevent puffing during baking.
   • Dust lightly with powdered sugar to enhance the golden color during baking.
   • Bake according to package instructions, typically at 200°C (390°F), until golden and crisp. Once baked, remove from the oven and let it cool completely.

3. Cook the Blueberries:

   • In a small pan, place the frozen blueberries and granulated sugar. Add the zest of half a lemon, ensuring to only use the yellow part.
   • Stir gently and cook over medium heat for about 5-6 minutes, just until the berries soften and release their juices.
   • Turn off the heat and let the blueberry mixture cool completely.

4. Whip the Cream:

   • To prepare the whipped cream, ensure it is very cold. In a chilled bowl, combine the heavy cream and powdered sugar.
   • Whip the cream using an electric mixer on medium speed until it reaches soft peaks. The whipped cream should be semi-stiff, as it will be folded into the custard cream.

5. Make the Diplomatic Cream:

   • Retrieve the chilled custard from the refrigerator. Use a spatula or hand whisk to loosen it slightly. Gradually fold in a small portion of the whipped cream, mixing quickly with a spatula. Then, gently fold in the remaining whipped cream, using a gentle top-to-bottom motion to avoid deflating the cream.
   • Transfer the diplomatic cream into a piping bag fitted with a smooth round nozzle (15mm).

6. Assemble the Millefoglie:

   • Once the puff pastry is cooled, cut it into 3 rectangles, then slice each rectangle into 3 smaller pieces using a serrated knife.
   • Start by placing the first piece of puff pastry on a serving plate. Pipe a layer of the creamy custard mixture on top, followed by a few spoonfuls of the cooked blueberries and their syrup.
   • Place the second layer of puff pastry over the blueberries, then repeat with more cream and blueberries.
   • Finish with the final piece of puff pastry on top.

7. Finishing Touch:

   • Dust the top layer with a light dusting of powdered sugar for a sweet finishing touch.

8. Serve:

   • Chill the millefoglie in the refrigerator for about 30 minutes to allow all the layers to set. This dessert is best served chilled for a refreshing, creamy treat.

This Millefoglie with Blueberries is an elegant and delicious dessert, perfect for any occasion. The delicate puff pastry layers combined with the rich, velvety custard cream and tangy blueberries make each bite an absolute delight. The added lemon zest adds a refreshing citrus note, elevating the flavors to perfection. Treat your guests or family to this indulgent dessert that’s both a visual and culinary masterpiece.