Puff pastry, whipped cream and cream patissiere millefeuille.

For this recipe, the following elaborations are needed:

• Inversed puff pastry
• Patissiere cream thickened with corn flour
• Whipped cream with sugar
• Red fruit coulis

SET UP

• Line a plate with the puff pastry and cut it into four strips.
• Bake at 220 ºC.
• Once cold cut into equal rectangles.
• Fill the pastry bags with the pastry cream and whipped cream.
• On a rectangle of puff pastry add the pastry cream.
• Place another layer of puff pastry and apply the cream.
• Cover with the last sheet of puff pastry.
• Decorate with icing sugar and cinnamon powder.
• Plate up with kiwi coulis.