Cakes and Pastries Recipes - Millefeuille Recipe

Ingredients

Serves 4

• 8 1/2 oz puff pastry dough (refer recipe)

• 1 tbsp oil

• 3 tbsp confectioners' sugar

Pastry cream:

• 2 tbsp milk

• 1 vanilla pod

• 4 egg yolks

• 4 1/3 oz sugar

• 1 tbsp cornstarch

• 1 tbsp flour

• 1 tbsp kirsch or rum

• 4 fl oz heavy cream

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough to a thickness of 1/8 inch. Place on a greased baking sheet covered with baking paper. Place a second sheet of baking paper on top of the dough, bake for about 20 minutes.

3. Meanwhile, prepare the pastry cream: bring the milk and split vanilla pod to a boil. Beat the yolks together with 3 1/2 oz/100 g of sugar until the mixture pales. Fold in the cornstarch and flour, mixed together. Drizzle the boiling milk in, whisking all the time.

4. Transfer the mixture to a saucepan and cook over low heat for 1 min after it first begins to boil, stirring continuously with a spatula. Remove from the heat and pour into a mixing bowl.

5. Dust with the remaining sugar and stir in the liqueur and allow to cool. Combine with the cream and chill for 1 hour.

6. Cut the puff pastry into 4 strips with a knife, Cut each puffy strip into 3 equal rectangles. Assemble the millefeuilles by pressing 2 layers of pastry cream between 3 layers of pastry. Dust the last layer with confectioners' sugar.