Millefeuille, also known as Torta Napoleone, is a typical French pastry made up of three layers of puff pastry alternating with two layers of custard. 



  • 1 l plain base 
  • 40 g Nonna Rachele paste 
  • 150 g Fabbri Custard Cream mix 
  • 500 ml milk at room temperature 
  • 50 g invert sugar 
  • grated lemon zest to taste 
  • 1 pinch of salt 
  • chocolate chips to taste 
  • crumbled puff pastry to taste 
  • Icing sugar to taste 

For the gelato 

Mix the plain base with Nonna Rachele Paste, milk, salt and grated lemon zest, then churn the mixture. 

For the garnish 

Using a planetary mixer, mix the invert sugar with the 500 ml of milk and the cold custard mix. Pour into a pastry bag and place in the fridge.  
During the extraction process, ripple with the previously prepared custard, then embellish with the chocolate drops and the crumbled pastry. Add square pastry pieces to create a three-dimensional effect. Dust the surface with icing sugar, preferably on top of the pieces of pastry. 

Nonna’s tips  

For an eye-catching presentation, we recommend a layered tub with a flat decorated top.