Millefoglie Cake with Peach Box with Recipe

Ingredients for 6/8 people:

Att! The Millefoglie of the pictures was made with double quantity of ingredients.

• 1 Matilde Vicenzi Puff Pastry 300 gr
• 1 Peaches in Syrup Le Conserve della Nonna 690 gr
• 1 Pastry Cream in Brick Chef Parmalat 500ml
• 1 Whipping Cream with Sugar Hopla 200 ml
• 50 gr of powdered sugar

Equipment:

• Tray 24 x 30 cm
• 1 Saccapoche
• 2 large bowls

Preparation time: 30 minutes + 2 hours of cooling in refrigerator

p>

Assemble the Millefoglie Cake:

1. Whip the cream. 
2. Drip the peaches and cut them into small cubes. 
3. Add the Whipping Cream to the Pastry Cream and whisk until well blended.                                                 
4. Lay one on the tray.                                                                                                                   
5. Cover the Vicenzi Puff Pastry with a thick layer of cream. 
6. Sprinkle with some Peach cubes drops.                                                                                                       
7. Repeat the process with another Vicenzi Puff Pastry 2 times.                                                             
8. Dust the last Vicenzi Puff Pastry generously with powdered sugar.
9. To decorate you can add Small Meringues or strawberries.                         
10. Refrigerate for at least 2 hours.    
11. Peach Millefoglie Cake is ready!! Enjoy it!