Millefeuille have never been the easiest treat to eat but they still remain popular, and for good reason! The combination of rich buttery puff pastry with sweet vanilla crème patisserie is just mouth watering! They’re not easy to perfect, so I cut my puff pastry sheets first to make them a little more accurate and less crumbly. If the puff pastry rises quite a lot, just spilt each piece in half and make double the millefeuille… nobody will complain about that!
Ingredients
- 100g Puff Pastry
- Icing sugar, to dust
Crème Patisserie
- 2 Egg Yolks
- 30g Caster Sugar
- 15g Plain Flour
- 1 Tsp Cornflour
- 140ml Milk
Directions
- Preheat the oven to 200ᵒC.
- Roll out the puff pastry to 2mm thickness and cut into rectangles 5cm x 10cm. Make sure you have a multiple of 3.
- Bake the pastry in the oven for 10-15 minutes until crisp and golden.
- Make the crème patisserie; Beat the egg yolks and sugar for a few minutes until pale and slightly thickened. Stir in the flours. Heat the milk in a saucepan until stating to boil. Whisk the milk into the egg mix. Put the mixture back into the pan, stirring constantly until thick and boiling. Take the pan off the heat and cover with cling-film to prevent a skin from forming.
- Making sure that the pastry is cool, using a piping bag to pipe the crème patisserie onto one piece of pastry, top with another piece, pipe more crème patisserie and top with another piece. Finish by dusting the Millefeuille with icing sugar.
