Mille-Feuille

Ingredients:

• Puff Pastry:
  • 1 package (about 500 grams) of puff pastry, thawed
• Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 cup unsalted butter
• Icing:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk or water
  • Cocoa powder (optional, for decoration)

Instructions:

1. Prepare the Puff Pastry:

• Preheat the oven to 200°C (400°F).
• Roll out the puff pastry and cut into three equal rectangles.
• Place on a baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent it from puffing up too much.
• Bake for about 15-20 minutes or until golden and puffed. Let cool completely.

2. Make the Pastry Cream:

• In a medium saucepan, heat the milk and half of the sugar until it just begins to simmer.
• In a bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
• Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).
• Remove from heat and stir in the vanilla extract and butter until the butter is melted and the mixture is smooth.
• Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until cold.

3. Assemble the Mille-Feuille:

• Place one layer of baked puff pastry on your serving platter.
• Spread half of the chilled pastry cream evenly over the top.
• Add the second layer of pastry, followed by the remaining pastry cream.
• Top with the final layer of pastry.

4. Decorate:

• Mix powdered sugar with a tablespoon of milk or water to make a thin icing. Spread this over the top layer of the pastry.
• For a traditional look, draw parallel lines of melted chocolate or cocoa powder, then use a toothpick to drag perpendicular lines through the icing to create a feathered effect.
• Sift a little more powdered sugar over the top, if desired.

5. Chill and Serve:

• Refrigerate the assembled Mille-Feuille for at least an hour to allow the layers to set, which makes it easier to cut.
• Use a serrated knife to slice for a clean cut through the layers.

Enjoy crafting this elegant, layered pastry that’s perfect for any special occasion!