Mille-Feuille Recipe

Presented by SaleWhale

This light Napoleon (or mille-feuille) recipe is a wonderful treat!

Ingredients

Thaw the puff pastry sheets until no longer frozen. Poke holes on the puff pastry and place on a baking pan/sheet.
Place another baking pan/sheet on top of the pastry and bake for 15 minutes at 400*F, or until golden brown. Remove pastry and let it cool.
Place milk, half the sugar and vanilla in a saucepan over medium heat.
Combine egg and remaining sugar in a bowl and whisk until light in color. Add in the flour and mix well.
When the milk just begins to boil, remove from heat.
Very slowly pour half of the hot milk into the egg mixture, stirring constantly.
When egg mixture is evenly mixed, pour it all back into the saucepan over medium heat.
Using a spatula or a whisk, mix the pastry cream as it heats. Let it boil and keep stirring until it becomes thick.
Evenly spread the cream over the puff pastry and stack it together.
To decorate, use either icing or powdered sugar. Trim off the edges for better presentation.

Available sales for ingredients