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Millefeuille,easy,tasty cream.



1 box puff pastry sheet

2 2 / 3 cups milk
1 / 3 cup sugar
4 krokadia
3 vanilla
7 tablespoons corn flour
butter cow CREAM
2 cups cream
1 / 4 cup powdered sugar
vanilla Performance
For the pastry cream to put more milk with the vanilla and sugar to a boil. Pour the corn flour in remaining milk to dissolve and then pour all the boiling milk until thick. Beat the krokadia, throw in a little of the cream and stir. Then pour the entire mixture into the boiling milk Pour into bowl and put a film on the surface of the cream, not to catch crust.
To hit the whipped cream, the icing sugar and vanilla. We take the 1 / 3 of whipped cream and mix with the cream In the package you get 1 box puff pastry, the open and torn in 4. Butter the pan and flip each piece. With a fork, make holes in each piece, to rise put to bake at 220 degrees Celsius for 10 minutes at the beginning and then lower it at 150 degrees Celsius and bake for another 35'-40 Place a leaf on plate, fill with a cream horn and put cream on the sheet. Then place the other card and put cream in it. Above the two sheets, we put whipped cream with the corn and sprinkle roasted almonds on top. Place the cake for some time in the refrigerator until it tight.
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