The traditional dessert: the recipe for the classic Neapolitan millefeuille.

The millefeuille is a classic of pastry, and not only of the Italian one. As is well known, it is a dessert made from layers of puff pastry alternating with layers of filling with custard.

The traditional dessert: the recipe for the classic Neapolitan millefeuille

The ingredients

For six people these are: two rolls of puff pastry ; milk ; powdered sugar.

For the custard: half a liter of milk; four egg yolks ; 120 grams of sugar; 60 grams of double zero flour; a vanilla pod ; the zest of a lemon .

To garnish: whipped cream; icing sugar .

The preparation

Let’s start with the custard . Whisk the egg yolks with the sugar until stiff and add the sifted flour. The dough should be worked until it becomes smooth, compact and homogeneous.

Now pour a little milk into a saucepan and soak the vanilla bean, which we will have engraved lengthwise. Let it go over low heat for about five minutes, then remove the vanilla, pour in more milk and keep stirring.

At this point, pour the sugar-yolk mixture into the saucepan with the milk and add the lemon zest. Let it all thicken over the heat, stirring until we have a smooth, silky cream without lumps, then let it cool.

Now we can prepare the pastry . On a wooden surface, roll out the puff pastry and form four rectangles, which we then arrange on as many baking trays, pricking the surface with the prongs of a fork, brushing with milk and dusting with icing sugar.

Now it’s time to proceed with the assembly. We place a pastry on a tray and spread a nice spoonful of pastry cream on it. Then another layer of puff pastry and then more cream, until the ingredients run out.

The final step is to decorate the millefeuille with more cream, icing sugar and tufts of whipped cream.

Then put it in the fridge and serve it very cold.

Enjoy your meal!