Millefeuille with custard | Alberto Gipponi | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 2 1/2 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
• 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
• 163 g of sugar
• 224 g of egg yolks
• 110 g of Marsala wine
• 90 g of white wine
• 1 liter of cream
• 2 1/2 sheets of gelatin