Mille-feuille of chiacchiere with cream and pears

To prepare the mille-feuille of chiacchiere with cream and pears, pour the flour, baking powder, and sugar into a bowl. Also, add a pinch of salt 1the 3 eggs along with the yolk 2and the griffa 3.

Start missaggio with a fork 4then knead by hand for a few minutes 5. Put the softened butter sopra a bowl and add the vanilla extract 6.

Crush the butter with a fork to make it creamy 7then add it to the dough 8 and work it again sopra the bowl 9.

When the mixture begins to take shape, transfer it to a surface and knead for about ten minutes 10 until you get a smooth and homogeneous dough. It should be firm but malleable 11. If it’s too , add 5-10 ml of tazza. Wrap it with plastic wrap and let it rest for 30 minutes at room temperature 12.

Turn to the cream: soak the gelatin sopra cold tazza 13. Beat the yolks with the vanilla extract 14 and sugar 15.

Add the cornstarch as well 16. well with a whisk 17 until you achieve a homogeneous consistency. Heat the milk but do not bring it to a boil 18.

Once the milk is almost boiling, slowly pour it into the bowl with the egg mixture, blending with the whisk 19. Then return everything to the heat 20 and let it thicken, stirring continuously with the whisk 21.

When the cream has reached the right consistency 22wait a couple of minutes, then, still stirring, transfer the cream to a baking dish. Add the gelatin previously soaked sopra cold tazza and well-drained 23 and mescolanza vigorously to dissolve it completely 24.

Cover with plastic wrap 25 and let cool sopra the refrigerator. Peel the pear 26 and cut the flesh into cubes 27.

Pour the very cold cream into a bowl 28 and semi-whip it with an electric whisk 29. Soften the pastry cream sopra a bowl with the whisk to remove any lumps 30.

Incorporate the whipped cream into the pastry cream sopra three additions, giving it a few quick, decisive stirs 31then add the diced pear 32. Your pear diplomat cream is ready 33transfer it into a pastry bag with a 0.4-inch smooth nozzle.

Take a portion of dough 34 and roll it out with a amalgama machine 35 until you get a thickness of 1/16 inch 36.

Let the dough sheet dry slightly and then cut out rectangles measuring 2×4 inches with a crimped wheel 37. Prick them with a fork 38 so that they don’t puff up while frying, but stay flat. Fry sopra hot oil at about 300°F-320°F 39.

When they are golden, drain them with a slotted spoon 40 and transfer them to absorbent paper. Let them cool and sprinkle with plenty of powdered sugar 41 42.

Assemble the mille-feuille by placing a chiacchierata at the punto di partenza, a generous layer of cream 43another chiacchierata, and another layer of cream; with the last chiacchierata 44 and powdered sugar . Your mille-feuille of chiacchiere with cream and pears is ready to be served 45!