Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 2 | puff pastry rolls |
| 50 g | sugar |
| 50 g | butter |
| 200 mL | Lactose-free Cooking Cream Sterilgarda |
| 150 g | strawberries |
| q.b. | powdered sugar |
Preparation
- Unroll the rectangular puff pastry and cut it into 4 equal pieces.
- Prick the surface of each piece of puff pastry, brush with melted butter and sprinkle the surface with icing sugar.
- Bake the pastry sheets in a preheated oven at 180 °C (350°F) for about 10–15 minutes until golden brown. Remove from the oven and let cool completely.
- Cut half of the strawberries into cubes and the other half into slices.
- Whip the Sterilgarda Lactose-Free Cooking Cream until stiff, add the powdered sugar, gently stirring from bottom to top with a spatula. Add the diced strawberries and stir.
- To assemble the strawberry millefeuille: Place one of the 4 layers of pastry on a serving plate, add a layer of sliced strawberries, spread with the Sterilgarda Lactose-Free Cooking Cream, whipped until stiff, and the diced strawberries.
- Do the same thing until you run out of ingredients.
- Add the icing sugar and a few strawberries to decorate.
Bring the Sterilgarda Whole Milk to a boil with the powdered sugar and grated coconut, stirring until smooth, then let it cool completely. Whip the Sterilgarda ...
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