Millefoglie with figs and white grapes
Millefoglie with figs and white grapes is a cake worthy of a magazine cover! It's one of the desserts where we've explored the versatility of figs, a perfect fruit for all kinds of desserts. The puff pastry is paired with cream, figs, and grapes.
Ingredients · Servings 8 people
- 500 g latte
- 250g Greek yogurt
- 100 g sugar
- 40 g corn starch
- 20 g icing sugar
- 3 g edible gelatin sheets
- 5 egg yolks
- lemon
- 3 rolls of puff pastry
- cane sugar
- 10-12 green or red figs
- seedless white grapes
- aromatic herbs to taste (red basil, lemon balm or mint)
Method · 1 ora e 30 minuti più 3 ore di riposo
- Place the Greek yogurt in a sieve lined with paper towels and let it drain for 1 hour: this will make it very firm. Then mix it with the powdered sugar.
- Beat the egg yolks with the granulated sugar and cornstarch.
- Heat the milk with the zest of half a lemon until it starts to boil.
- Strain the milk over the egg yolks, mix well with a whisk, return to the heat and cook until the custard begins to thicken.
- Soak the gelatin in cold water, squeeze it out, and add it to the cream off the heat, while it's still hot, stirring until dissolved.
- Let the cream cool completely by spreading it out on a tray and covering it with cling film.
- Whisk the custard until creamy again, then add the sweetened Greek yogurt.
- Place everything in a piping bag with a plain nozzle (ø 1.8 cm). Refrigerate while you make the puff pastry.
- Cut a 20-22 cm diameter disc from a puff pastry roll, place it on a baking tray lined with baking paper, prick the surface generously, brush it with water, sprinkle it with brown sugar, cover it with another sheet of baking paper and place a weight on top, not too heavy, just to prevent it from deforming too much during baking.
- Repeat the same operations with the other two puff pastry rolls.
- Bake the 3 discs at 190-200°C for about 15 minutes, then remove the weights and the baking paper and cook for another 5 minutes: the discs should be golden brown.
- Let them cool completely. (With the pastry scraps, you can make biscuits to serve as an aperitif with cheese or hummus.)
- Place a disc on a serving plate and spread the cream evenly around the edge. Place a generous dollop of cream in the center, spread it with a spoon, and top with chopped figs.
- Place a second disc on top and repeat the same operations.
- Arrange the third disc, complete with the remaining cream distributed in tufts over the entire surface and decorate with fig segments, grapes and aromatic herb leaves of your choice (we used red basil and lemon balm leaves).
Millefoglie with figs, our recipe
The cake is made with a disc of puff pastry, dollops of custard and Greek yogurt, and chopped figs. Repeat the layer and top with dollops of custard, fig segments, grapes, and herb leaves of your choice (we used red basil and lemon balm leaves).
