Recipe by Giancarlo Perbellini: Millefeuille from Casa Perbellini
Ingredients for 4 people
- Powdered sugar to taste
- Crumbled Amaretti di Saronno cookies to taste
For the pasta sheet
- 500 g flour
- 15 g salt
- 250 g water
- 525 g butter (including 75 g for the batter)
For the cream
- 60 g egg yolks
- 120 g egg whites
- 120 g sugar
- 30 g butter
- 1 g cornstarch
- 1 vanilla bean
Preparation
For the pasta sheet
Knead the flour with the water, salt, and 75 g butter. Form a smooth ball and let it rest for 15 minutes. Form the remaining butter into a block about 1 cm thick.
Roll out the dough with a rolling pin until it forms a rectangle 4-5 mm thick. Place the block of butter in the center and cover it with the sides of the dough. Tap the dough with the rolling pin, then roll it out.
Now proceed with the turns to give the dough the final height of the cooked pasta sheet: fold the dough into three parts, overlapping them, then roll it out, repeating the operation three times and leaving it to rest for 10 minutes in the refrigerator between each turn.
Finally, roll out the dough to a thickness of 2-3 mm, cut out discs with a diameter of about 8 cm and bake at 200°C for 10 minutes.
For the cream
Cook the egg yolks in a bain-marie with 90 grams of sugar, the butter, cornflour, and vanilla pod, bringing to 82°C, then leave to cool. Meanwhile, prepare a meringue by beating the egg whites with 30 grams of sugar, then mix the two mixtures together.
Dish composition
Fill the mille-feuille with the cream and cover all around with chopped amaretti biscuits. Dust with icing sugar and decorate the dish with a circle of Saronno amaretti biscuits.
The photographs are by @AromiCreativi
