• --- 1 package (850g) with 2 sheets of puff pastry
• --- icing sugar
For the Cream
• --- 1 liter milk
• --- 230 g sugar
• --- 6 egg yolks
• --- 110 g cornflour
• --- 1 teaspoon liquid vanilla or 2 vanilla sachets
• --- 100 g cold butter
• --- 250 ml heavy cream
METHOD
For the Cream:
1. Place most of the milk in a saucepan with half of the sugar on the hob to heat up. Meanwhile, whisk the egg yolks with the remaining sugar, add the milk, then the cornflour, and stir until dissolved.
2. If using liquid vanilla, add it to the boiling milk. If using vanilla sachets, add them at the end. Gradually take some of the hot milk and add it to the cornflour mixture, stirring constantly.
3. Return the entire mixture to the saucepan and stir until the cream thickens. Add the butter and stir until melted. Pour the cream into a shallow baking dish and cover it with plastic wrap. Let it chill for 2-3 hours. Take the puff pastry and sprinkle it with a little icing sugar. Gently press it with a rolling pin and prick it in many places with a fork.
4. Cut it into 3 vertical strips and then into 4 horizontal rows, to get a total of 12 pieces. Line a baking tray with non-stick parchment paper and place the pastry pieces with the sugared side facing down. Sprinkle a little more icing sugar on the top side. Bake in a preheated oven at 190 degrees Celsius for about 15-20 minutes.
5. Whip the heavy cream in a mixer until fluffy. Also, whip our pastry cream in the mixer until fluffy, and then combine the two mixtures. Spread a little cream on the bottom of your serving platter to help the mille-feuille stick. Continue layering puff pastry, cream, puff pastry, cream, until all ingredients are used, reserving a few baked puff pastry sheets. Crumble these reserved sheets and sprinkle them on top and around the sides of the mille-feuille. Dust with icing sugar and serve.
