Sweet lasagne made of cookies and vanilla cream (millefeuille)

Name: Sweet lasagne made of cookies and vanilla cream (millefeuille)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 Vanilla pod; 375 ml Milk; 3 Egg yolk (size M); 75 g Sugar; 45 g Flour; 20 g Butter; 150 g Whipped cream; 12 thin crêpes of Brittany; 7-10 Tbsp Sugar decoration; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1/2 Vanilla pod
375 ml Milk
3 Egg yolk (size M)
75 g Sugar
45 g Flour
20 g Butter
150 g Whipped cream
12 thin crêpes of Brittany
7-10 Tbsp Sugar decoration
7-10 Tbsp Icing sugar

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the milk with vanilla pulp and pod. Remove from the heat and leave to stand for about 10 minutes. Remove vanilla pod
2
Beat the egg yolks and sugar in a mixing bowl for about 2 minutes until frothy. First add flour, then vanilla milk, stirring constantly. Pour into a saucepan and allow to thicken while stirring
3
Take the pot from the stove, stir in the butter in pieces. Let it cool down for about 1 1/2 hours. Whip cream until stiff and fold in carefully
4
Place 3 crêpes side by side on a plate. Pour the cream into a piping bag with a star-shaped spout and squirt about 1/3 in tuffs onto the cookies. Place another 3 cookies on top and again spray 1/3 cream on top. Place the remaining biscuits on top and decorate with the remaining cream. Sprinkle with sugar beads and icing sugar
5
waiting time 1 1/2 hours