MINIMINI ZABOV

MILLEFUILLE

Ingredients for 6 servings
250 g frozen puff pastry
500 cc fresh whipping cream
150 cc Zabov Classic
50 g icing sugar
2 egg yolks

Method

Thaw out the puff pastry and cut it into two squares approximately 15×15 cm. Dust the squares with icing sugar and bake them at 200° until the sugar caramelises slightly. To make the crème Chantilly, whip the cream, add the sugar and, while whipping continuously, add the egg yolks and the Zabov Classic. Place in the fridge for about 10-15 minutes. Cut the puff pastry into squares of approximately 3×3 cm. Assemble the millefeuille by alternating layers of puff pastry and crème Chantilly. Decorate according to taste with curls of dark chocolate.