Mille-feuille

.

Serves: 8 Time: 3 to 4 hours

  • 850g puff pastry sheets
  • 100g icing sugar
  • 1 litre milk
  • 100g cornstarch
  • 6 egg yolks
  • 270g sugar
  • 1 vanilla pod
  • 100g butter
  • 200ml double cream, whisked into whipped cream

.

___________________________________________________________________________________________

To make the cream:

Pour 900ml of the milk and half the sugar into a saucepan. Open the vanilla pod and add the seeds and the pod separately to the milk.

Heat on a medium heat until it comes to a boil.

Meanwhile, mix the egg yolks and the rest of the sugar in a large bowl and whisk. Add the rest of the milk and the cornstarch and whisk until completely combined.

As soon as the milk has boiled, very slowly pour it into the egg yolk mix while whisking continuously.

Transfer the mix back to the saucepan and place back on the medium heat. Whisk continuously until the cream thickens, 3-5 minutes.

Remove from the heat and add the butter, whisk until it melts. Remove the vanilla pod and transfer the cream into a large bowl.

Cover with cling film making sure that it touches the top of the cream to prevent a film from forming. Refrigerate for 2-3 hours.

___________________________________________________________________________________________

To make the base:

Roll out the puff pastry sheets and cut into rectangles so that you will have 24 equal rectangles altogether.

Transfer 6- 10 rectangles to a baking tray cover with greaseproof paper then dust one side of the puff pastry sheets with icing sugar.

Pierce all over with a fork so that they don’t puff up too much when cooking.

Bake for 15-20 minutes then repeat with the remaining rectangles. Set aside to cool for later.

___________________________________________________________________________________________

To assemble:

Remove the cream from the fridge and gently mix once or twice with a spatula to fluff it up.

Gently fold in the whipped cream until it has been fully incorporated.

Spread a small amount of the cream on a serving platter so that the pastry cant slide. Place 6 puff pastry rectangles (in one layer) on top and cover spread some of the cream over the top.

Repeat so that you end up with 3 layers of puff pastry and cream.

Spread the remaining cream over the top and sides of the whole thing.

Crush the rest of the puff pastry pieces and sprinkle all over.

___________________________________________________________________________________________

Serve with a good dusting of icing sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: