Ingredients
For the puff pastry (or use store-bought all-butter puff pastry):
- 1 lb (450 g) puff pastry dough (thawed if frozen)
- Powdered sugar (for dusting)
For the vanilla pastry cream (Crème Pâtissière):
- 2 cups (500 ml) whole milk
- 1 vanilla bean (or 2 tsp vanilla extract)
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
Optional topping:
- Powdered sugar or icing glaze for decoration
- Fresh berries for garnish
Instructions
- Prepare the Pastry Layers:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry to about 1/8 inch (3 mm) thick.
- Cut into three equal rectangles.
- Place on parchment-lined baking sheets and prick all over with a fork to prevent puffing.
- Cover with another sheet of parchment and place another baking sheet on top (to weigh it down).
- Bake for 15-20 minutes or until golden and crisp. Cool completely.
- Make the Vanilla Pastry Cream:
- In a saucepan, heat milk with the scraped vanilla bean and pod (or extract) until just boiling.
- In a bowl, whisk yolks, sugar, and cornstarch until smooth.
- Gradually pour in the hot milk, whisking constantly.
- Return to the saucepan and cook over medium heat, stirring until thickened (about 2–3 minutes).
- Remove from heat, discard the pod, and stir in butter.
- Let it cool completely, then refrigerate until ready to use.
- Assemble the Mille-Feuille:
- Place one pastry layer on a serving plate.
- Pipe or spread a thick layer of chilled pastry cream on top.
- Repeat with the second layer and more cream.
- Top with the final pastry layer.
- Finishing Touches:
- Dust the top with powdered sugar or drizzle with a simple icing glaze.
- Chill for 1 hour before serving for clean slices.
- Garnish with fresh berries if desired.
Want me to turn this into a printable card or give it a fancy name like Mille-Feuille à la Vanille?