Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 egg, beaten
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup Marzemino wine
- 1/4 cup Aceto Balsamico
- Fresh strawberries, sliced
- Fresh mint leaves
Special equipment needed:
- Parchment paper
- Baking sheet
- Whisk
- Pastry bag with star tip
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry sheet on a lightly floured surface and cut it into 12 equal squares.
4. Place the squares on the prepared baking sheet and brush them with the beaten egg.
5. Bake the puff pastry squares for 15-20 minutes or until golden brown and puffed up.
6. Remove the puff pastry squares from the oven and let them cool completely.
Marzemino Cream:
1. In a mixing bowl, whisk together the heavy cream and powdered sugar until stiff peaks form.
2. Add the Marzemino wine and whisk until well combined.
3. Transfer the cream mixture to a pastry bag fitted with a star tip.
Assembly:
1. Drizzle the Aceto Balsamico over the cooled puff pastry squares.
2. Pipe a dollop of Marzemino cream on top of each square.
3. Top the cream with sliced strawberries and a fresh mint leaf.
4. Repeat with the remaining puff pastry squares.
5. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
Makes 12 servings
Nutritional information:
Calories per serving: 200
Fat: 14g
Carbohydrates: 16g
Protein: 2g
Substitutions for ingredients:
- You can use any type of fruit instead of strawberries.
- You can use any type of wine instead of Marzemino.
Variations:
- You can add a layer of pastry cream or whipped cream between the puff pastry and the Marzemino cream.
- You can sprinkle chopped nuts or chocolate shavings on top of the cream.
Tips and tricks:
- Make sure to let the puff pastry squares cool completely before assembling the dessert.
- Use a sharp knife to cut the puff pastry squares into equal pieces.
- Chill the Marzemino cream in the refrigerator for 30 minutes before piping it onto the puff pastry squares.
Storage instructions:
Store the assembled dessert in the refrigerator for up to 2 hours.
Reheating instructions:
The dessert is best served immediately and should not be reheated.
Presentation ideas:
Arrange the Millefoglie on a platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
This dessert pairs well with a sweet dessert wine such as Moscato d'Asti.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the puff pastry squares are not golden brown and puffed up, bake them for an additional 5-10 minutes.
- If the Marzemino cream is too runny, chill it in the refrigerator for an additional 15-30 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the dessert.
Food history:
Millefoglie is an Italian dessert that translates to "a thousand layers." It is traditionally made with puff pastry and pastry cream.
Flavor profiles:
This dessert is sweet and tangy with a hint of wine and balsamic vinegar.
Serving suggestions:
Serve this dessert as a light and refreshing end to a meal.
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Region: Italian