Millefeuille of Arequipe:
Millefeuille of Arequipe is a decadent and visually stunning dessert that beautifully combines the delicate layers of pastry with the rich, caramel-like flavor of Arequipe, a traditional South American dulce de leche. This dessert is a delightful fusion of textures and flavors,
making it a perfect choice for special occasions, dinner parties, or simply as a treat to indulge in after a meal. The name “millefeuille” translates to “a thousand leaves,” which refers to the many layers of pastry that create this elegant dessert.
When served, each slice of Millefeuille of Arequipe reveals the beautiful layers of flaky pastry and creamy Arequipe, creating a visually appealing dessert that is as delightful to look at as it is to eat. The first bite offers a satisfying crunch from the pastry, followed by the smooth,
rich sweetness of the Arequipe that melts in your mouth. The combination of textures—the crispness of the pastry and the creaminess of the filling—creates a harmonious balance that is truly indulgent.
This dessert is not only a treat for the taste buds but also a celebration of culinary artistry. The process of making puff pastry and assembling the millefeuille requires a bit of skill and patience, but the end result is well worth the effort.
It is a dessert that can be enjoyed on its own or paired with a cup of coffee or tea, making it a perfect ending to a meal or a delightful afternoon snack.
In summary, Millefeuille of Arequipe is a luxurious and visually stunning dessert that combines flaky layers of puff pastry with the rich, creamy sweetness of Arequipe. With its delightful textures and flavors, this dessert is perfect for any occasion,
whether it’s a special celebration or a simple indulgence. The combination of crispy pastry and velvety filling makes it a memorable treat that is sure to impress anyone who takes a bite, making it a cherished addition to any dessert repertoire
Ingredients
1 frozen puff pastry sheet, thawed
Custard cream
1 1/2 cups of milk
1/2 cup of sugar
a pinch of salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 egg yolks, beaten
1 tablespoon butter
1 cup of arequipe or dulce de leche
Preparation
1. Preheat oven to 400F.
2. Line 2 baking sheets with parchment paper and set aside.
3. Cut the pastry dough into 3 strips along the fold marks. Place on a baking sheet and poke a couple of holes in each dough with a fork. Bake for 15 minutes or until golden. Allow to cool on a rack.
4. In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl whisk together sugar, cornstarch, and salt.
5. Gradually add cornstarch mixture to milk and cook, stirring frequently, about 6 minutes or until thickened. Beat the egg yolks and cook for 2 more minutes, stirring frequently.
6. Add the vanilla extract and butter, and remove from heat.
7. Let cool to room temperature, cover and refrigerate until ready to use.