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Gallery Sbriciolata di Millefoglie with Sour-Cherry Preserves Credit: Mikkel Vang Recipe Summary prep: 1 hr 15 mins total: 1 hr Servings: 8
Ingredients Lemon Pastry Cream 1/2 cup sugar 1/4 cup cornstarch Pinch of kosher salt 2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 tablespoon grated lemon zest Sbriciolata Unbleached all-purpose flour, for dusting 1 sheet all-butter puff pastry (from a 14-ounce package) 3/4 cup cold heavy cream
Cook’s Notes Allow time for the Lemon Pastry Cream to cool before assembling the dessert. Lemon Pastry Cream can be made up to 2 days ahead.
Gallery Sbriciolata di Millefoglie with Sour-Cherry Preserves Credit: Mikkel Vang
Recipe Summary prep: 1 hr 15 mins total: 1 hr Servings: 8
Gallery
Sbriciolata di Millefoglie with Sour-Cherry Preserves Credit: Mikkel Vang
Sbriciolata di Millefoglie with Sour-Cherry Preserves
Credit: Mikkel Vang
Sbriciolata di Millefoglie with Sour-Cherry Preserves
Recipe Summary prep: 1 hr 15 mins total: 1 hr Servings: 8
Recipe Summary
prep: 1 hr 15 mins total: 1 hr
Servings: 8
prep: 1 hr 15 mins
total: 1 hr
prep:
1 hr 15 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
1/2 cup sugar 1/4 cup cornstarch Pinch of kosher salt 2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 tablespoon grated lemon zest
Unbleached all-purpose flour, for dusting 1 sheet all-butter puff pastry (from a 14-ounce package) 3/4 cup cold heavy cream
Directions
Lemon Pastry Cream: Whisk together sugar, corn-starch, and salt in a saucepan. Whisk together milk and egg yolks; add to pan along with butter. Bring to a boil over medium heat. Let boil 1 minute, whisking constantly; remove from heat.
Strain mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, add lemon zest; whisk until smooth. Makes 2 cups.
Sbriciolata: Preheat oven to 425 degrees. On a lightly floured surface, roll out dough to a 15-by-10-inch rectangle. Using a sharp knife, cut into 12 rectangles, each approximately 5 by 2 1/2 inches. Place on a baking sheet and bake until puffed, about 8 minutes. Reduce oven temperature to 375 degrees and bake until golden and very crisp, 20 to 22 minutes more. Transfer to a wire rack; let cool completely, about 30 minutes (do not cover, or pastry will lose its crispness).
Whisk heavy cream to soft peaks; fold 1 cup into pastry cream. Cut 8 cooled pastries crosswise into quarters; break remaining 4 pastries into loose shards.
Spoon about 2 tablespoons pastry-cream mixture into the bottom of each of 8 parfait glasses. Add 2 pieces of pastry, a sprinkling of pastry shards, and 1 teaspoon preserves to each. Repeat twice, for a total of 3 layers. Finish each with a broken piece of pastry and a dollop of remaining plain whipped cream.
Cook’s Notes Allow time for the Lemon Pastry Cream to cool before assembling the dessert. Lemon Pastry Cream can be made up to 2 days ahead.
Cook’s Notes
Allow time for the Lemon Pastry Cream to cool before assembling the dessert. Lemon Pastry Cream can be made up to 2 days ahead.
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Most Helpful Most Positive Least Positive Newest
