Recipe by Alberto Gipponi: Millefeuille with Pastry Cream A buttery puff pastry filled with aromatic and enveloping flavors, enriched with fresh zabaglione.

Ingredients for the Puff Pastry

2.5 Kg of flour
800 g of water
400 g of cream
250 g of butter
63 g of browned butter
60 g of malt
50 g of salt
2 Kg of laminated butter

Ingredients for the Dina Pastry Cream

350 g of sugar – 175g and 175 g
1 liter of milk
2 vanilla pods
Zest of one lemon
63 g of cornstarch
45 g of type 0 flour
160 g of egg yolks
2 g of salt

Ingredients for the Zabaglione

163 g of sugar
224 g of egg yolks
110 g of Marsala wine
90 g of white wine

Ingredients for the Dish Composition

1 liter of cream
2.5 sheets of gelatin

Method for the puff pastry

Prepare the dough by combining all the ingredients in a stand mixer except the laminated butter. Mix for a few minutes until you get a smooth dough. Let it rest for half an hour at room temperature.
Roll out the dough into a rectangular shape and place the laminated butter in the center; cover it with the lateral edges of the dough.
Proceed with the first fold by rolling out the dough and folding it in three. Rest it in the fridge for 30 minutes.
Roll it out again and do a second four-fold. Let it rest in the fridge for another 30 minutes.
Roll out and perform the third three-fold like the first, then let it rest in the fridge for 30 minutes.
Roll out, cut to the desired size, and bake in the oven with the vent open at 170°C for 18 minutes, then at 150°C for 16 minutes, and finally at 120°C for one hour until it is well-dried.
Slice it, fill it with Dina cream, and dust with powdered sugar on top.

Method for the Dina Pastry Cream

Boil the milk with vanilla, lemon zest, and the first portion of sugar. Meanwhile, mix the remaining powders with the egg yolk in a separate container.
When the milk begins to boil, add it gradually to the yolk mixture while mixing. Put everything back in the pot and cook until the cream has thickened and is smooth.
Cool on a tray and sift to remove lumps, zest, and vanilla beans.

Method for the Zabaglione

In a Thermomix combine sugar and yolks with the butterfly attachment, whip at 37°C for 4 minutes. Add the liquids and whip at 70°C for 10 minutes. Cool and set aside.

Composition

Mix 1 Kg of pastry cream with 200 g of zabaglione and the sheets of gelatin dissolved in a small amount of hot water. Gradually add, while whipping, 1 Kg of whipped cream according to the recipe. Let it rest in the fridge for a couple of hours and place it in a piping bag. Assemble the dessert in layers.