Millefeuille with Ice Vanilla Filling

1. Place a sheet of puff pastry on a baking sheet lined with parchment paper.
2. Sprinkle with icing sugar and pierce the pastry sheet to caramelize and prevent it from bubbling.
3. Bake at 180 °C for 20 minutes.
4. Take out and turn the sheet over.
5. Put the icing sugar back in.
6. Bake for another 10 to 15 minutes.
7. Allow to cool.

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ICE VANILLA FILLING

DOSOLOGY

• 1000 g. ICE VANILLA FILLING
• 2000-2200 g. 35% cream or vegetable cream

EXECUTION

• Mix all the ingredients in a mixer with the whisk attachment on high speed until the mixture is fluffy.
• Place in a pastry bag with a straight piping bag.

COMPOSITION

• Take the puff pastry sheet and cut it to the desired size.
• Put a sheet of pastry on the bottom and fill with the ice vanilla filling.
• Repeat and close with puff pastry sheet.
• Garnish with icing sugar.