RECTANGULAR PUFF PASTRY INGREDIENTS ONE RICOTTA CHEESE POWDERED SUGAR 200g FRESH CREAM (50 g) FOR DECORATION, 200ml DARK CHOCOLATE CHIP 60g POWDERED SUGAR

Making a Ricotta Millefeuille:

To begin making the millefeuille, divide a sheet of ready-made puff pastry into three equal sections (1).

Place the puff pastry on a baking tray fitted with baking paper, space the three rectangles a few millimeters apart, and carefully pierce the whole surface of the sheets (2) with the tines of a fork to prevent them from puffing up too much while cooking. Bake at 400°F for approximately 15-20 minutes, or until thoroughly golden brown.

While the puff pastry is cooling, make the cream: remove any residual water from the ricotta cheese, then add the powdered sugar and whisk everything together (3).

Pour the liquid cream (4) numerous times, then whisk the mixture until it is sufficiently stiff and compact.

Hand-mix the dark chocolate chips (5) with a spatula; place the cream in the refrigerated until ready to use.

Even if you don’t have a piping tip, transfer the cream to a piping bag. Place the first layer of puff pastry in a serving dish and cover with cream (6). Place the second layer of puff pastry on top and continue the process.

Finally, top with a final layer of puff pastry and plenty of icing sugar to decorate. You can now serve your delectable ricotta millefeuille (7).