I am so fanatical of the sweets that I have of course my favorites, one of them is the sweet of Milhojas or Mil hojas, biting that crispy texture next to the filling that is almost always pastry cream or arequipe in truth is a very delicious sensation to the palate, the puff pastry are those very crispy thin layers that make this candy so wonderful.

The secret is to make a good puff pastry and a delicious pastry cream, so not all bakeries get a good millefeuille, certainly I have not had the pleasure of enjoying this delicious sweet, go out and buy our Favorite sweets is very simple and more comfortable, but for those who love preparing them at home I share the recipe.

Source

Puff pastry

Ingredients:

• 1 kilogram of flour
• 600 gr. butter or butter
• 30 gr. of salt
• cold water

Preparation:

Unite the flour with butter or butter and then add cold water little by little and spread and fold at least 6 times and so on can be stored in the refrigerator until it is used. Once the dough is ready, cut 4 pieces of the same size, stretch them in rectangular shapes and pierce with a fork several times, take the oven to 350 degrees until it browns, once ready let it cool.

Custard cream

Ingredients:

• 4 egg yolks
• 40 gr. of sugar glass
• 25 gr. of wheat flour
• 25 gr. of cornstarch
• 1 cup of vanilla
• 600 ml. milk

Preparation:

Beat in a bowl the egg yolks and sugar until thick, add wheat flour and cornstarch and a tablespoon of milk, and vanilla, beat until well blended, heat the rest of the milk and remove from heat before boiling, pour the mixture of the eggs, continuing to beat constantly, heat the mixture over a very soft heat, beating constantly until it thickens, remove from the heat and let cool.

To assemble the millefeuille

Glue each sheet with pastry cream, sprinkle with icing sugar, if you want a special millefeed, brush the surface with arequipe. You can also intersperse slices of strawberries between layers of cream, cool well before serving and cut uniform cold rectangles once.