Brazilian Caipirinha Mille-Feuille

Allergens

Egg, Dairy

Ingredients

• 1. 2 cups fresh lime juice 2. 1/3 cup granulated sugar 3. 2 cups cachaça 4. 8 large egg yolks 5. 3 tbsp cornstarch 6. 1/2 cup cold water 7. 1 sheet puff pastry, thawed 8. 1/2 cup unsalted butter, softened 9. Powdered sugar, for dusting 10. Lime zest, for garnish

Instructions

1. In a large bowl, combine lime juice and granulated sugar. Stir until the sugar dissolves completely.
2. Add cachaça to the lime sugar mixture, and stir well.
3. Separate egg yolks into a medium bowl. Gradually whisk in cornstarch and cold water until fully incorporated.
4. Pour half of the lime cachaça mixture into a saucepan over medium heat. Whisk in the egg yolk mixture, continuing to cook until the custard thickens, about 5 minutes.
5. Remove from heat, and pour the custard back into the bowl with the remaining lime cachaça mixture. Stir until fully combined. Chill in the refrigerator for at least 2 hours or until set.
6. Preheat oven to 400°F (205°C). Roll out the puff pastry sheet into a large rectangle. Cut into 4 equal portions. Brush with softened butter and bake for 12 15 minutes, or until golden brown. Allow to cool completely.
7. To assemble, cut each pastry portion into two horizontal layers. Place a layer of custard at the base of a tall glass, followed by a layer of pastry. Repeat, ending with a final layer of pastry. Dust lightly with powdered sugar and garnish with lime zest.
8. Serve immediately and savor the symphony of textures and flavors that captivate your senses.

Chef’s Insight

The combination of crisp pastry and smooth custard with lime and cachaça adds a unique Brazilian twist to the classic mille-feuille.

Notes

Can be made with non-alcoholic lime juice for a family-friendly version.