Millefoglie Con Crema Alla Grappa E Rabarbaro (millefoglie With Grappa Cream And Rhubarb)

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Ingredients

For custard

  • 2 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons grappa
  • 2/3 cup chilled heavy cream

For rhubarb

  • 1 1/2 lb rhubarb stalks, cut diagonally into 1 1/4-inch pieces
  • 1 cup water
  • 1/3 cup sugar
  • 2 tablespoons grappa

For pastry

  • 1 (17 1/4-oz) package frozen puff pastry sheets, thawed

Description

Millefoglie Is The Italian Version Of The French Pastry Mille-feuille (meaning “thousand Leaves”), Which Is Then Layered With Fruit And Cream, Napoleon-style.

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