7. With your piping bag in hand (or without it), let’s stack our creamy tower. One layer pastry, one layer cream. Another pastry, another cream. And finally, cap it off with the last layer of pastry.
8. The final touch? A sprinkle of powdered sugar on top.
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Voilà! You now have a Ricotta Millefeuille worthy of the finest restaurants. Serve and watch the amazed looks on your guests’ faces. Bon appétit! 😋🎉
Lots of sugary kisses and see you at the next recipe!
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