This week I decided to try a crunchy pastry with a fine cream. I love this type of desert and even it looks complicated to prepare it, don’t worry, you can do it in a very very simple way by following my instructions.

Ingredients:

To grease the pastry:

  • 250 g animal fat
  • 1/2 cup of flour

For pastry:

  • 300 g flour
  • 2 tablespoons of vinegar
  • 2 egg yolks
  • 1 small cup of sparkling water

For cream:

  • 200 g mascarpone
  • 1 tablespoon of orange juice
  • a little orange peel
  • 1/2 teaspoon of green tea powder
  • 1/2 teaspoon of fresh grated ginger
  • 1 tablespoon of powdered sugar

First, I prepared the mixture that I will use to grease the pastry. Then, I prepared the dough for pastry. Mix all the ingredients and knead the dough.

Leave it a few minutes then  then spread it into a thin sheet. Grease the sheet, then fold it, repeating this process three times. After every greasing with fat, place it cold for about 20 minutes.

After the last cooling, I spread the dough well in a sheet of about half a centimeter and cut circles for the cake. I cooked them for a few minutes, until they were brown.

For the cream, I used 200 g of mascarpone, mixed with a tablespoon of orange juice and a little peel, 1/2 teaspoon of green tea powder, 1/2 teaspoon of freshly grated ginger and 1 tablespoon of powdered sugar. Mix all the ingredients.

This cake is the perfect combination of crunchy pastry and a fine cream. Simply delicious!

Mille Feuille With Green Tea Cream
 
This week I decided to try a crunchy pastry with a fine cream. I love this type of desert and even it looks complicated to prepare it, don’t worry, you can do it in a very very simple way by following my instructions.
Author:
Recipe type: Desert
Ingredients
To grease the pastry:
  • 250 g animal fat
  • ½ cup of flour
For pastry:
  • 300 g flour
  • 2 tablespoons of vinegar
  • 2 egg yolks
  • 1 small cup of sparkling water
For cream:
  • 200 g mascarpone
  • 1 tablespoon of orange juice
  • a little orange peel
  • ½ teaspoon of green tea powder
  • ½ teaspoon of fresh grated ginger
  • 1 tablespoon of powdered sugar