Ingredients
**For the Puff Pastry:**
– 3 sheets of puff pastry, thawed
**For the Pastry Cream:**
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 teaspoons vanilla extract
– 2 tablespoons unsalted butter
**For the Icing:**
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (optional)
Preparation
1. **Prepare the Puff Pastry:**
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheets on a lightly floured surface to even out any creases.
– Place each puff pastry sheet on a baking sheet lined with parchment paper.
– Prick the puff pastry all over with a fork to prevent it from puffing up too much.
– Place another piece of parchment paper on top of the pastry sheets and place another baking sheet on top to keep the pastry flat while baking.
– Bake for 15-20 minutes, or until golden brown.
– Remove from the oven and let cool completely.
2. **Prepare the Pastry Cream:**
– In a medium saucepan, heat the milk until it just begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil.
– Remove from heat and stir in the vanilla extract and butter until smooth.
– Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.
3. **Assemble the Mille-Feuille:**
– Once the puff pastry and pastry cream are completely cooled, you can begin assembling the Mille-Feuille.
– Place one sheet of puff pastry on a serving platter.
– Spread a generous layer of pastry cream over the puff pastry.
– Place another sheet of puff pastry on top and spread another layer of pastry cream.
– Top with the final sheet of puff pastry.
4. **Prepare the Icing:**
– In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
– Spread the icing over the top layer of the puff pastry.
– Optionally, dust with powdered sugar before serving.
5. **Chill and Serve:**
– Refrigerate the assembled Mille-Feuille for at least 1 hour to allow it to set.
– Use a sharp knife to cut into squares or rectangles.
– Serve chilled and enjoy your delicious Mille-Feuille!
This classic French pastry is sure to impress with its layers of crispy puff pastry and creamy custard filling. Enjoy!
