Rachel Roddy’s recipe for millefoglie, or puff pastry and cream sandwich cake | A kitchen in Rome

Every from time to time, an area eating place known as La Torricella has millefoglie amongst its common choices of lemon sorbet, tiramisu, pineapple-cut-into-a-fan, and pine nut or vanilla gelato with strawberries. Customers are very more likely to have noticed the millefoglie lengthy prior to seeing it typed up at the paper menu, regardless that, as a result of it is going to be sitting close to the entrance door, both at the dessert trolley or zinc bar.

Named since the concertina puff of the pastry looks as if one thousand (mille) leaves (foglie), La Torricella prepares a millefoglie that is kind of the dimensions of a vinyl LP, its 3 rings of pastry sandwiched with a mix of custard and whipped cream, another way referred to as diplomat cream. The layers of preparation make it a special-occasion dessert – in reality, La Torricella makes millefoglie best when a big sufficient team requests one. The remainder of the room, then again, then advantages from any individual else’s birthday celebration, since the kitchen may as smartly make two whilst they’re at it. Or a minimum of I believe that’s the way it works.

Inspired by way of La Torricella, and likewise by way of each millefeuille and cream slice I’ve ever eaten, I’ve sought after to incorporate a model of millefoglie on this column for the reason that starting. Ten years on, then again, I’m nonetheless nowhere close to mastering actual puff pastry or unsupported pastry cream. A pal instructed I write a couple of model the use of tough puff (Jane Grison’s model) and pastry cream supported by way of cornflour – a millefoglie with motorbike stabilisers, should you like. It’s not that i am going to lie, then again, as a result of making each the pastry and cream nonetheless led to me nervousness, which used to be, I promise, then offset by way of immense pleasure.

The great thing about millefoglie is that, although issues haven’t long past precisely to devise, and then again the pastry, custard and cream come in combination, it is going to nonetheless style just right. And be mindful, if all else fails, you’ll be able to deal with the weather like Eton mess. In truth, a multitude has its advantages, as a result of reducing an exquisite rectangle is usually a nightmare; use a sharp knife to perforate the pastry best like a postage stamp, then take a look at reducing your thousand leaves.

Millefoglie (puff pastry and cream sandwich cake)

Serves 4-6

250g simple flour
220g very chilly butter, diced
1 tsp salt
2 tsp lemon juice
500ml complete milk, warmed
1 complete egg plus 3 yolks
80g caster sugar
65g cornflour
150ml double cream
Icing sugar, for dusting

Wash a bowl so it is extremely chilly, then dry. Put the flour within the bowl, upload 3 cubes of the butter and rub in combination so the combination resembles tremendous breadcrumbs. Add the salt, then toss via the rest cubes of butter. Add 125ml iced water and the lemon juice, and convey the dough in combination right into a scraggy mass.

Working on a floured board, form the dough right into a 10cm x 20cm rectangle and flour the highest. Use a floured rolling pin to roll out the rectangle to double its unique dimension, then fold in each ends in order that they meet within the center and fold once more over the central divide, so the pastry now appears a bit of like a e-book. Rotate the e-book and repeat the method, extending, folding within the ends and turning the pastry again right into a e-book. Wrap and kick back for an hour.

Meanwhile, running in a pan off the warmth, beat the entire egg, egg yolks, sugar, cornflour and a couple of tablespoons of the warmed milk to make a thick paste. Put the pan on a low warmth and upload the remainder of the warmed milk, whisking continuously till the crema is thick. Take off the warmth, tip right into a bowl and depart to chill. Beat the cream till it’s thick, then kick back.

Working on a floured floor, roll the dough right into a 25cm x 20cm rectangle, then reduce it into 3 even strips. If conceivable, kick back the strips, then prepare them facet by way of facet on a baking tray coated with greaseproof paper and prick all over the place. Bake in a 180C (160C fan)/350F/fuel 4 oven for 30 mins, till golden, then take away and depart to chill totally. Meanwhile, fold the whipped cream into the crema.

Put one of the most pastry strips on a plate, then unfold or pipe a layer of the cream combine on best. Lay a 2nd pastry strip on best, quilt with of the cream combine, then best with the final strip of pastry and mud with icing sugar.