Millefeuille with ricotta: the recipe for a crumbly and addictive dessert

Place the puff pastry on a baking sheet lined with parchment paper, separate the three rectangles by a few centimeters, then use the tines of a fork to gently prick the entire surface of the sheets (2) to prevent them from becoming too sticky during baking rise up. Bake at 200 degrees Celsius for about 15-20 minutes or until completely golden brown.

While the puff pastry is cooling, prepare the cream; Drain any remaining water from the ricotta cheese, then add the powdered sugar and mix with an electric whisk (3).

Pour in the liquid cream several times (4) and then let it beat until the mixture is firm and compact enough.

Mix in the dark chocolate chips (5) by hand using a spatula; then place the cream in the refrigerator until ready to use.

Pour the cream into a piping bag, even without a nozzle. Place the first layer of puff pastry on a serving plate and cover it with cream (6). Place the second layer of dough on top and repeat the process a second time.

Finally, finish with the last layer of puff pastry, on which you sprinkle plenty of icing sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta (7).