Mille-Feuille: The Ultimate Creamy Dessert Delight

Table of Contents

Ingredients:

For the Puff Pastry Layers:

Puff Pastry Sheets: 2 sheets (store-bought or homemade)

Granulated Sugar: for sprinkling

Powdered Sugar: for dusting

For the Pastry Cream:

Whole Milk: 2 cups

Vanilla Bean: 1 (or 1 teaspoon vanilla extract)

Granulated Sugar: 1/2 cup

Egg Yolks: 4 large

Cornstarch: 1/4 cup

Unsalted Butter: 2 tablespoons

Heavy Cream: 1/2 cup (whipped, optional for extra creaminess)

For Assembly:

Confectioners’ Sugar: for dusting

Crumpled Puff Pastry Scraps: for garnish (optional)

Instructions:

Prepare the Puff Pastry Layers:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface to smooth out any creases. Cut each sheet
into three equal-sized rectangles.
Place the pastry rectangles on the prepared baking sheet. Prick the surface of each piece all over with
a fork to prevent them from puffing too much during baking.
Sprinkle with a light layer of granulated sugar. Place another sheet of parchment paper on top,
followed by another baking sheet to keep the pastry flat.
Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. Let the pastry cool
completely on a wire rack.

Prepare the Pastry Cream:

In a medium saucepan, heat the milk and vanilla bean (split and seeds scraped) over medium heat
until just simmering. Remove from heat and let it infuse for 10 minutes. If using vanilla extract, add it
after the milk has heated.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from
cooking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream
thickens and comes to a boil. Cook for another 1-2 minutes, then remove from heat.
Stir in the butter until melted and smooth. Pour the pastry cream into a bowl and cover with plastic
wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool
completely in the refrigerator.
Once the pastry cream is chilled, fold in the whipped heavy cream for extra lightness, if desired.

Assemble the Mille-Feuille:

Place one puff pastry rectangle on a serving platter. Spread an even layer of pastry cream on top.
Repeat with two more layers of puff pastry and cream.
For the top layer, sprinkle with powdered sugar and, if desired, crumpled puff pastry scraps for texture
and decoration.

Serve:

Carefully slice the Mille-feuille using a sharp knife. Serve chilled or at room temperature. Enjoy the
delightful combination of crispy pastry and creamy filling.