Description
A delightful layered pastry filled with rich vanilla cream.
Ingredients
Scale
- 1 package puff pastry sheets (about 500g)
- 2 cups milk
- 1 vanilla bean (split and seeds scraped) or 2 teaspoons vanilla extract
- 5 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup powdered sugar
- 2 tablespoons water
- 1/4 cup dark chocolate, melted
Instructions
- Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface to thin them.
- Cut the pastry into 6 equal rectangles.
- Place the rectangles on a baking sheet lined with parchment paper.
- Prick the pastry with a fork to prevent it from puffing too much.
- Place another sheet of parchment paper on top and another baking tray to weigh it down.
- Bake for about 15-20 minutes until golden brown.
- Remove and let cool completely.
- Make the Vanilla Pastry Cream:
- In a saucepan, heat the milk and vanilla seeds (or extract) until just boiling.
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Add flour and cornstarch to the egg mixture and mix well.
- Gradually add hot milk to the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Once thickened, remove from heat, cover with plastic wrap (touching the surface to prevent skin), and let it cool.
- Prepare the Icing:
- In a small bowl, mix powdered sugar with water until smooth.
- Pour the icing over the top layer of the pastry.
- Drizzle melted chocolate over the icing in parallel lines.
- Use a toothpick to create a feathered pattern by dragging it through the lines.
- Assemble the Mille-Feuille:
- Place one pastry rectangle on a serving plate.
- Pipe or spread a layer of pastry cream over it.
- Add another layer of pastry and repeat with pastry cream.
- Top with a pastry sheet that has icing and chocolate decoration.
- Refrigerate:
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Ensure the pastry cream is completely cool before assembling to prevent it from melting.
- Store in the refrigerator and consume within two days for the best freshness.
- Use a serrated knife to cut the pastry neatly without crushing the layers.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece