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Millefeuille of carasau bread with nougat chantilly cream and myrtle and apple jam

Tempo: 50 minutes

Difficoltà: Medium difficulty

Millefeuille of carasau bread with nougat chantilly cream and myrtle and apple jam

Mother's Day 2019 is approaching! Why don’t you prepare a special and refined dessert for your mum?

Millefeuille of carasau bread with nougat chantilly cream and myrtle and apple jam: a triumph of Sardinian flavours, an irresistible mix of textures. The crunchiness of toasted carasau bread sweetened with icing sugar, a velvety nougat cream, the explosion of taste of small swirls of myrtle and apple jam. We do not know a better way to show your mum how much you love her.

As you know, carasau bread is used in many recipes, usually savoury ones. This time we wanted to use it as an ingredient for a dessert, in order to find an original contrast of flavours and to lighten the sweet part of the dish. We assure you that the taste will surprise you.

How to prepare Carasau bread millefeuille?

4 people

100 g of Janas Carasau Bread
30 g of icing sugar
250 ml milk
15 g of 00 flour
2 egg yolks
Peel of half a lemon or vanilla pod
40 g granulated sugar
100 ml of fresh whipping cream
8/10 Janas almond nougats
80 g of Janas myrtle and apple jam
1 pinch of salt
1 pastry bag



Start by preparing the Chantilly cream in advance. Bring the milk to the boil with the grated lemon rind or the vanilla pod cut in half; turn off the heat as soon as it starts to boil slightly. In the meantime, whip the egg yolks with the granulated sugar and a pinch of salt. Add the flour and whisk to combine.


Remove the vanilla or lemon zest from the milk and pour it while it is still hot over the egg, sugar and flour mixture. Combine everything and pour back into the saucepan. Still simmering, bring the cream to the boil, stirring constantly with a whisk to prevent lumps from forming. When you see the first bubbles, turn off the heat: the custard is ready. Let it cool.


Chop the almond nougats with a knife, taking care to chop half of them finely and the other half coarsely, so as to have larger pieces to add when making the cake. When the custard is cold, add the finely chopped nougats and mix; then whip the whipped cream and mix it with the nougat cream with firm but gentle movements, moving the ladle from the bottom upwards so as not to disassemble it.


Cut the carasau bread into pieces of the desired shape and size. Place them on a baking tray covered with greaseproof paper and sprinkle a little icing sugar on top. Grill the carasau bread in the oven for a few minutes, taking care not to burn the bread. It won't take long before it is golden brown!


Put the nougat cream in a pastry bag with a smooth nozzle. Start composing the cake starting with a layer of toasted bread, swirls of nougat chantilly cream, drops of myrtle and apple jam and a sprinkling of chopped nougat.


Continue alternating the bread and the other ingredients and decorate the cake as you like. Serve immediately so that the carasau bread remains crunchy. Pair with Janas Mirto di Sardegna or Vernaccia.