Puff pastry and cream millefeuille

For today we propose you a very sweet dessert.

Degree of difficulty; Easy

Preparation time: 15 minutes + 30m cooking time

Ingredients for 4 people:

• 2 sheets of pastry and puff pastry of 230g each.
• 1 tablespoon of butter for greasing
• 4 tablespoons of strawberry jam
• 2 Kiwis

Ingredients for the Catalan cream:

• 500 ml of milk
• 1 vanilla bean
• Yolks 5
• 120 gr of sugar
• 30 g flour
• 40 ml of brandy

Preparation:

• The first thing we will do is heat the oven to 210 ºC. Next we will extend the puff pastry, we will prick it with a fork and we will cut into squares.

• We will place the squares on a tray greased with butter and we will honor for 15 minutesso until they turn a golden hue.
• When it is golden, we remove them and let them cool.

• While baking the dough we will prepare the cream; We will boil the milk with the vanilla bean (If you don't have it, you can put two teaspoons of vanilla powder) for 5 minutes.
• In a bowl We will beat the yolks with the sugar for 10 minutes and add the flour.
• We will pour the milk little by little and we will mix it well.
• Once mixed, we will transfer it to a saucepan and Cook over low heat for 7 or 8 minutes, without stopping to stir.While we boil it we will add the brandy.
• When the cream is made, we will paint the puff pastry squares, on one side, with the jam and to assemble the millefeuille, we will spread a first layer of cream, on this we will scatter a layer of kiwis and on top another layer of puff pastry. Like this until the puff pastry is finished.

• Once finished, we will cover it with transparent film and put it in the refrigerator for at least 2 hours.

Recommendations:

• The best way for the jam to be well distributed over the puff pastry is to spread it with the help of a brush.