Ingredients
For the Puff Pastry:
- 1 lb (450 g) store-bought puff pastry sheets (or homemade)
- Powdered sugar (for dusting and caramelizing)
For the Vanilla Pastry Cream:
- 2 cups (500 ml) whole milk
- 1 vanilla bean (or 1½ tsp vanilla extract)
- 5 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
Optional Toppings:
- Powdered sugar or cocoa powder for dusting
- Thin icing glaze for top layer decoration
Instructions
- Prepare the Puff Pastry:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry into three even rectangles (approx. 9×4 inches).
- Place on a baking sheet lined with parchment paper. Prick all over with a fork.
- Place another baking tray on top to prevent puffing and bake for 15–20 minutes until golden and crisp.
- Remove top tray and bake 3–5 more minutes for extra crispness. Let cool.
- Optional: Dust tops with powdered sugar and caramelize under a broiler or with a kitchen torch.
- Make the Vanilla Pastry Cream:
- Heat milk with vanilla bean (split and scraped) in a saucepan until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour hot milk into yolk mixture, whisking constantly to temper.
- Return mixture to pan and cook over medium heat, stirring, until thick and bubbly (2–3 minutes).
- Remove from heat, stir in butter until smooth. Cover with plastic wrap touching the surface and chill.
- Assemble the Mille-Feuille:
- Place one layer of pastry on a flat surface. Pipe or spread half the pastry cream evenly.
- Add second pastry sheet, spread remaining cream.
- Top with final pastry sheet. Gently press to level layers.
- Chill for at least 1 hour to set.
- Serve:
- Trim edges for clean lines.
- Optionally dust with powdered sugar or glaze with icing.
- Slice with a serrated knife and serve chilled.
Would you like a chocolate or fruit variation for this classic dessert?