Millefoglie with white chocolate sauce

Ingredients for 4 servings:

• 1 pack of frozen puff pastry
• 200 g berries (wild berries), fresh or frozen
• powdered sugar
• 250 g white chocolate
• 3 tbsp whipped cream
• 200 ml milk
• Vanilla powder or the pulp of a vanilla pod
• 1 cl eggnog
• 1 pinch of cinnamon
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

brought back from vacation in South Tyrol (St. Ulrich)

Make the sauce first so it can cool. Chop the chocolate into small pieces and place it in a bowl. Bring the milk to a boil. Add the vanilla seeds and pour it over the chocolate. Stir until the chocolate has melted and turned into a smooth sauce. Cover the sauce and let it cool to prevent a skin from forming, then refrigerate it. Before serving, season with cinnamon and egg liqueur. Then stir in the whipped cream. DO NOT whip the cream until stiff peaks form!!! Cut the thawed puff pastry into rectangles, squares, or triangles. Brush with butter and sift powdered sugar over it. Bake in the middle of the oven at 200°C for 15-20 minutes. Half-thaw the frozen fruit. Let the puff pastry cool, then dust with powdered sugar and layer on plates (2-3 sheets per plate). Pour the sauce over the puff pastry and garnish with fruit.