Tag: millefeuille

Omelette millefeuille – Recipe 's puff pastry omelette – Italian Cuisine

First clean the vegetables, cut them into fairly thin slices, season with salt and oil and cook for 10-15 minutes at 180 ° C, a ventilated oven already warm.

Beat the eggs with salt, pepper and Parmesan, then cook them one at a time in a pan of about 18-20 cm with a little olive oil.
There should be more or less 5 omelettes.

Compose the millefeuille in a hinged baking pan lined with parchment paper, alternating omelette, vegetables, sliced provolone.

Finish with an omelette and decorate with the remaining Parmesan, then cook at 200 ° C in a preheated ventilated oven for 5-10 minutes, just long enough to melt the cheese a little and bring the flavors together.

The omelette puff pastry is ready, serve it immediately if you want the cheese to spin.

Recipe Millefeuille of crackers with mashed potatoes and cheese – Italian Cuisine

Ingredients

500 g potatoes
100 g butter
3 pcs savory cracker packages
Grana Padano Dop
extra virgin olive oil
salt

Duration: 1 h 20 min

Level: Easy

Dose: 4 people

For the recipe of the cracker puff pastry with mashed potatoes and cheese, peel the potatoes, cut them into large pieces and boil them in salted water for 30-35 minutes; drain them, pass them in the potato masher and mix the pureed obtained with the butter. Let it cool down. Spread a bit of purée on all the crackers (or distribute it with a pastry bag, for a more precise result); sprinkle with plenty of grated parmesan. Arrange the crackers in a baking dish by overlapping them on the long side to create an oblique puff pastry; season with more grated parmesan and a drizzle of oil and put it under the grill at 180-190 ° C for 10 minutes, until the crackers are golden brown and the cheese is melted. Serve immediately.

Millefeuille recipe with strawberries – Italian Cuisine

Ingredients

2 rectangular rolls of puff pastry

Ingredients for yoghurt cream

200 g fresh cream
200 g custard cream
50 g mascarpone
50 g Greek yogurt
caster sugar

Ingredients To complete

250g strawberries plus a little
basil leaves
powdered sugar
edible flowers

Duration: 1 h 20 min

Level: Middle

Dose: 6 people

For the recipe of the puff pastry with strawberries, roll out the two rolls of pastry on two plates lined with baking paper, put another sheet of baking paper and a plate on each one: in this way the pastry will not deform during cooking. Bake at 180 ° C for 15 minutes. Remove the plates and cut out each sheet 2 squares of 16 cm each side. You will get 4, but only 3 will be needed; the fourth remains stock.
Sprinkle both sides of the four squares with icing sugar and bake them again at 200-210 ° C for 3-4 minutes, ie until the sugar has caramelized. Remove them and let them cool.
Yogurt cream. Partially whip the cream with the sugar, then add the mascarpone and the yogurt, finish adding and finally incorporate the custard. Collect it in a pastry bag with a smooth nozzle (1øcm) and let it cool in the fridge for 10 minutes.
To complete. Arrange one of the squares of caramelized puff pastry on the serving dish, decorate the perimeter of the square with tufts of cream with yogurt, inside make a thin layer of cream, cover it with diced strawberry and a few leaves of basil and then again with a little of cream. Place on a second square of pastry, repeat the operations and cover with the third square of puff pastry.
Decorate it with icing sugar: use a ruler to draw a line of sharp demarcation and sprinkle with sugar. Complete with the yoghurt cream, alternating tufts made with the tufted smooth nozzle made with the serrated one (apply it over the smooth one), strawberries, flowers and basil leaves.

Recipe by Nicola Di Lena

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