Mille-Feuille
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Puff pastry normally balloons in the oven; here it bakes under parchment and a heavy tray so it comes out as three flat, brittle sheets that can carry a filling.
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Between them goes a vanilla pastry cream thickened with egg yolks and cornstarch, cooked on the stove until it holds a line. A fork pressed through the stack breaks the flaky layers first and then meets smooth, cool custard.
Ingredients
Instructions
- 1
Preheat the oven to 200C and roll 300 g puff pastry to about 2-3 mm thick.
If it softens, chill it briefly, then dock it closely with a fork so it does not balloon unevenly.
- 2
Cover the pastry with parchment and set a heavy tray on top, then bake for 20-25 minutes.
It is ready when the edges are deep golden, the surface is flat, and the sheet feels dry and crisp.
- 3
Whisk 3 egg yolks with 90 g sugar and 25 g cornstarch until smooth.
Pour in 300 ml warm milk a little at a time, whisking constantly so the starch does not clump and the yolks do not scramble.
- 4
Return the mixture to the saucepan and cook over medium-low heat, stirring without stopping.
When it turns glossy and thick enough to hold a line, remove from the heat and mix in 20 g butter and 1 tsp vanilla extract.
- 5
Press plastic wrap directly onto the pastry cream and cool it completely before transferring it to a piping bag.
Cool the pastry on a rack as well, so trapped steam does not soften the layers.
- 6
Cut the pastry into equal rectangles and pipe the cream evenly between three layers.
Assemble close to serving time and serve while the pastry is still crisp.
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