For the base:

  • 2 ready puff pastry (rectangular)
  • 1 egg white
  • 100 g crushed hazelnuts
  • 150 ml of liquid cream
  • Butter
  • Sugar
  • Icing sugar
  • For the pastry cream:
  • 500ml milk
  • 4 egg yolks
  • 140 g of sugar
  • 50g Flour

Chili Stuffed Baked Potatoes Recipe


Unroll the two puff pastry sheets and cut them both in half, creating 4 equal parts.

Brush the surface of each puff pastry with butter or beaten egg white and sprinkle with sugar.

Prick the puff pastry with a fork and bake in a preheated oven at 180° (Th 6) for

about 15 minutes. Take out of the oven and let cool.

Prepare the pastry cream by whisking the egg yolks with the sugar until you get a frothy mixture. Add the flour and mix.

Heat the milk in a saucepan, add it little by little to the egg and sugar mixture, and mix.

Cook, stirring constantly, until the first bubbles appear, which coincides with the thickening of the cream. This must remain flexible.

Remove the cream from the heat and leave to cool, covered with cling film.

Whip the liquid cream until stiff and gently add it to the chilled pastry cream.

Also, add the crushed hazelnuts and compose the dessert.

Put the first puff pastry on a serving dish, spread a layer of cream, put the second puff pastry, and spread another layer of cream, continue like this until all the ingredients are used up

then finish with a sheet of pastry sprinkled with icing sugar.


You can increase the doses of whipped cream.

I advise you to compose the millefeuille with pastry cream at the last minute, to keep the crunchiness of the puff pastry.