Millefeuille with fruits

2_18910 PUFF PASTRY with FRUIT INGREDIENTS for 4 PEOPLE For the dough: 300 g flour, 300 g butter, water, salt, sugar (s.q.) For the filling: package of ready-made custard, 250 ml whipped cream, 3 tablespoons of almond flakes.

For garnish: mixed fresh fruit in season, a few tablespoons of brown sugar.

For browse knead the flour with the butter, add the water, salt and sugar.

Fold the dough several times then let it sit for about ten minutes.

Cut into 3 parts flour and spolverizzateli with the help of a rolling pin in your 3 thin rectangles.

Punzecchiateli with the prongs of a fork, your on a baking sheet lined with parchment paper.

Bake and Cook 20 minutes.

Meanwhile, todtate almonds in a pan for a few minutes.

Keep aside.

When cooked, remove, let stand and cool for a few minutes.

On a serving dish, place a sheet just cooked and then another with custard; Sprinkle with the toasted almonds.

Lay another sheet on top, cover with pastry cream and add the remaining madorle.

As soon as they are ready remove them from oven and stuffed with layers of custard and whipped cream.

Pour the cream into a large bowl and mount it with an electric mixer.

Pour the whipped cream in a sac à poche with star-shaped nozzle and garnish the last layer of puff pastry.

Place the cake as follows in the refrigerator for about 1/2 hour.

Meanwhile, carefully wash fresh fruit and tamponatela with paper towels; then place it in a bowl.

In a saucepan melt sugar and a few tablespoons of warm water: let cool, and then pour the caramel light on fruit and stir gently.

Remove the cake from the refrigerator and garnish with caramelized fruit.

Serve.