Carasau sweet millefeuille recipe of 04-10-2015 [Updated on 11-05-2016]
Today I propose the sweet millefeuille of carasau bread, an easy, quick, choreographic and delicious recipe to prepare a dessert to be served even at the last minute. I saw the recipe here and it was too intriguing not to arouse my attention. The only care is to serve the mille leaves in a short time from when you have composed it, otherwise you risk that the bread becomes too soft. Happy Sunday aniche and we'll read tomorrow with the new Monday dessert;)
How to make the sweet millefeuille of carasau bread
Work the ricotta with 50 grams of vanilla icing sugar until creamy
Coarsely chop the dark chocolate and add it to the ricotta cream and mix.
Arrange the slices of carasau bread on a baking tray lined with parchment paper, a few at a time so that the sheets do not overlap each other. Then sprinkle with powdered sugar and bake with grill option for a few seconds, until they are nice brown. Be careful not to burn them!
Once all the sheets have caramelized, assemble the millefeuille.
Break the sheets of carasau bread with your hands so that you have pieces of the desired size.
Then alternate a sheet with a spoonful of cream and make the millefeuille
Finish with a spoonful of cream in which you will insert a small piece of bread as if it were a plume. So serve immediately.