Mille-feuille

Ingredients

• 500g Ready-made puff pastry
• 500 ml Whole milk
• 4 Large egg yolks
• 120g Granulated sugar
• 40g Cornstarch
• 1 TL Vanilla extract
• 50g Unsalted butter
• 100g Powdered sugar
• 2 EL Milk (for glaze)
• 20g Dark chocolate, melted

Instructions

1. Roll out the puff pastry on a lightly floured surface and cut into three equal rectangles. Prick several times with a fork and place on a baking sheet. Cover with parchment paper and weigh down with another baking sheet to keep the pastry flat while baking.
2. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, until the puff pastry is golden brown and crispy. Let cool.
3. For the pastry cream: Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and fluffy. Slowly pour the hot milk into the egg mixture, constantly whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in vanilla extract and butter. Cover with plastic wrap directly on the surface and let cool completely.
4. Once the puff pastry and cream are completely cooled, assemble the Mille-feuille. Place one layer of puff pastry on a serving plate, spread with half of the pastry cream. Top with another layer of puff pastry and spread with the remaining cream. Place the final puff pastry layer on top.
5. For the glaze: Whisk powdered sugar with milk until a smooth, thick glaze forms. Spread the glaze evenly over the top puff pastry layer. Fill a piping bag with melted chocolate and draw fine lines across the glaze. Drag a toothpick perpendicularly through the chocolate lines to create the classic pattern.
6. Chill the Mille-feuille for at least 30 minutes before serving to allow the cream to set.

Nutrition