Mi ero dimenticata di postare la banalissima torta per il mio compleanno.
Non era un granché come estetica, è stata messa insieme alla velocità della luce, e anche le sfoglie erano, ahimè, quelle pronte per assoluta mancanza di tempo, però la millefoglie in tutte le sue molteplici variazioni rimane sempre la mia torta preferita.
Le foto are more horrible than usual, but even these were taken in fury and slice
3 packages of puff pastry sheets ready for
a bar of dark chocolate
a cup of strong coffee
1 / 2 cup milk 250ml fresh cream
3 tablespoons sugar 1 vanilla bean custard
(6 egg yolks, 180g sugar, 100g flour, 50g. potato starch, 1 liter of milk, 1 vanilla pod)
2 boxes of chocolate biscuits
Prepare the custard
and cooked, divide it into two bowls and let it cool. Combine with the milk and coffee and 3 teaspoons of sugar. Melt the chocolate in the microwave (or water bath) and add it to a half of the cream prepared. Whip cream with 2 tablespoons of sugar and a vanilla bean. Combine cream and pastry cream in equal parts (like diplomatic). Place the first layer of pastry on the pie dish, brush it with your coffee and cover it with chocolate cream. superimposing the second sheet, brush with the syrup and cover with the cream-like diplomatic continue to stack the layers as desired. The last layer of pastry put it in reverse. Sprinkle the surface with icing sugar and decorate as desired. Cover with the cream around the edge of the cake and you stick the chocolate biscuits. Place in refrigerator for at least 3-4 hours
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