Mille-feuille
Crispy layers of puff pastry sandwich a luscious custard cream in this classic French pastry.
Ingredients
Cake flour (for pastry)
45g
Bread flour (for pastry)
65g
Unsalted butter (for pastry)
100g
Water (for pastry)
45ml
Vinegar (for pastry)
2.5ml
Salt (for pastry)
2g
Milk (for custard cream)
250ml
Vanilla bean (for custard cream)
1/4
Egg yolks (for custard cream)
60g
Granulated sugar (for custard cream)
60g
Cake flour (for custard cream)
15g
Cornstarch (for custard cream)
10g
Powdered sugar (for garnish)
to taste
Instructions
1
Make the pastry
Refer to steps on pages 59-60 to make the pastry (halved quantity). Roll out to a thickness of about 2mm and let rest.
2
Bake the pastry
Dock the pastry with holes and bake at 210°C for 25-30 minutes. Remove, cover with a baking tray to weigh it down, and return to the oven for 15-20 minutes more. While still hot, cut into 3 equal portions, then cut into 18 rectangles measuring 8cm long and 3cm wide. Select 6 of the best pieces, sprinkle with powdered sugar, and bake at 220°C for 5-10 minutes to melt the sugar.
3
Make the custard cream
Refer to steps on pages 78-79 to make the custard cream.
4
Assembly
Pipe two rows of custard cream onto one piece of pastry, top with a second piece, pipe more cream, then finish with the powdered-sugar-dusted pastry. Dust powdered sugar on one end of the surface to decorate.
