- 300g Milk
- 200g Cream
- 100g Sugar
- 40g Corn flour
- 10g Rose Water
- 10g Orange Blossom Water
- 100g Pistachio paste and raw pistachio crumbles
1. Bake the Mille feuille Sheets. Allow to cool.
2. Heat the Sugar and milk and corn flour.
3. After it cools, whisk in the cream, rose water and orange blossom.
4. Decorate between layers of Mille feuille, and top with caramelized almonds, or Pistachio.