Vanilla Mille-Feuille Recipe - Great Italian Chefs
This twist on a classic mille-feuille recipe by Giancarlo Perbellini is simplicity itself, with a simple vanilla cream matching with homemade puff pastry.
Ingredients
- 500g of flour
- 250g of water
- 15g of salt
- 75g of unsalted butter, diced, for the dough
- 450g of unsalted butter, to form the puff pastry
- 60g of egg yolk
- 120g of sugar
- 30g of butter
- 1 pinch of cornflour
- 1 vanilla pod, split
- 120g of egg white
- 80g of amaretti biscuits, crushed
- icing sugar, to dust
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