Millefeuille with tender turron cremeux

The recipe for millefeuille with tender turron cremeux

Prepare this irresistible millefeuille, crunchy layers filled with cream and turrón that promises an explosion of flavours.

Write down the steps and ingredients because we’re getting started!

The classic Delaviuda tender turron will be the centrepiece of this dessert:

Preheat the oven to 200ºC.
Stretch the puff pastry in an oven tray, cut in rectangles of the desired size. Bake at 180ºC for 20 minutes.
As the puff pastry cools, prepare the turron cremeux. Pour the whipped cream, tender turron and the icing sugar in a bowl, whir until the cream whip and leave to cool in the ref rigerator.
Once the puff pastry is completely cool, put a layer on a plate, add a portion of turron cremeux and another layer of puff pastry. Repeat that process until several layers are made.
Decorate with berries and a touch of icing sugar.

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