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INGREDIENTS |
- 300g Milk
- 200g Cream
- 100g Sugar
- 40g Corn flour
- 10g Rose Water
- 10g Orange Blossom Water
- 100g Pistachio paste and raw pistachio crumbles
PREPARATION |
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, Â rose water and orange blossom.
4. Decorate between layers of Mille feuille, and top with caramelized almonds, or Pistachio.
