Milfej with cream

A recipe I've been looking at for days in Sale & Pepe and told me not to spoil the puff pastry in the freezer and to celebrate Silvim's return from the business trip on which "everything good" worked (indulge in fat, I did :) :) so I dedicate this recipe to her… she will manage for champagne… so let her pull it, after the ladies from the bottle :) The recipe has been slightly changed from the original :)

Preparation steps

Roll out the dough into a square. Place it on baking paper and prick with a fork, then into the oven at 180 degrees.
When the dough is baked, cut it into three parts.
Cook the lemon zest and milk until the milk boils. Separately whisk the egg yolks with the sugar and density and a little half-liter milk.
When the milk boils, boil the cream and stir until it thickens. When it cools down, you can take out the lemon zest, but I didn't, I chopped them with a mixer :)
When the cream has cooled, stir in the butter.
Separately whip the whipping cream and add it to the cream.
Chop the fruit and arrange it, puff pastry, then a row of cream, then the fruit and so on until the end, if you have any icing left like me, coat the cake (you can add the strawberry juice you have left in the icing to get a nice color :)
Make ganache cream by putting whipping cream to the first key on the fire, remove from the heat and stir in the chocolate.
Take a spoon and cook with chocolate on the cake, let the fat free :)
Cross section :)

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Rosa Cooking