Mille-Feuille

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Recipe

Ingredients

1 sheet	puff pastry
1 cup	whole milk
2 tablespoons	granulated sugar
1 tablespoon	cornstarch
2 teaspoons	vanilla extract
2	egg yolks
1 cup	heavy cream
2 tablespoons	powdered sugar
1 tablespoon	butter
—	powdered sugar, for dusting

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Roll out the puff pastry sheet on a lightly floured surface to smooth it out.
3. 3 Place the pastry on a baking sheet lined with parchment paper.
4. 4 Prick the pastry all over with a fork to prevent it from puffing too much.
5. 5 Cover the pastry with another sheet of parchment paper and place another baking sheet on top to weigh it down.
6. 6 Bake for 15-20 minutes until golden brown and crisp.
7. 7 Remove from the oven and let cool completely.
8. 8 In a saucepan, heat the milk until it starts to steam.
9. 9 In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
10. 10 Gradually pour the hot milk into the egg mixture, whisking constantly.
11. 11 Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
12. 12 Remove from heat and stir in the vanilla extract and butter.
13. 13 Transfer the pastry cream to a bowl, cover with plastic wrap, and chill in the refrigerator.
14. 14 Whip the heavy cream with powdered sugar until stiff peaks form.
15. 15 Fold the whipped cream into the chilled pastry cream until smooth.
16. 16 Cut the baked puff pastry into equal-sized rectangles.
17. 17 Layer the pastry with the pastry cream mixture, alternating layers.
18. 18 Dust the top with powdered sugar before serving.