Millefoglie with ricotta cream filling and chocolate chips
A very popular dessert in Italy. It is simply prepared from a roll of ready-made puff pastry, filled with a ricotta cream and grated chocolate.
Servings: 8 servings
Calories: 325.7kcal
Cost: low
Equipment
Ingredients
- 1 roll puff pastry
- 250 g ricotta cheese
- 300 g liquid cream
- 60 g sugar
- 8 g vanilla sugar
- 100 g chocolate chips
- powdered sugar
Instructions
- Preheat the oven to 190°C/380°F convection oven.
- Line a baking tray with baking paper and roll out the puff pastry on it. Poke holes in the dough with a fork at regular intervals of about 2cm/¾in. Then place in the oven and bake for about 15 minutes until golden brown. Remove and leave to cool.
- In the meantime, take a large bowl to hand and whip the liquid cream with a hand mixer until stiff.
- Then add ricotta, sugar and vanilla sugar to the whipped cream and gently fold in with a dough scraper. Now add about ⅔ of the chocolate chips and mix well.
- Put the cream in the refrigerator for about 2 hours to harden.
- Then cut the baked puff pastry into three equal strips. Place the first pastry strip on an oblong plate or serving platter. Then spread half of the cream evenly on top and cover with the second pastry sheet. Spread the remaining cream on top and finish with the last pastry sheet.
- Before serving, sprinkle with powdered sugar and decorate with the remaining chocolate chips.Buon appetito!
Nutrition
Serving: 125g | Calories: 325.7kcal | Carbohydrates: 25.2g | Protein: 4.4g | Fat: 22.9g