Description
A delicious and elegant dessert featuring flaky pastry layers filled with a rich vanilla pastry cream and topped with chocolate icing.
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: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece