Mille-Feuille

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Make the rough puff pastry or thaw the frozen sheets, then keep the dough chilled.
2. In a large heatproof bowl, whisk the egg yolks and cornstarch with a fork until thick and combined; if it stays dry, add a few drops of the measured milk. Set aside at room temperature.
3. Heat the milk and sugar in a medium saucepan over medium heat, whisking until the sugar dissolves and the milk just simmers. Take off the heat.
4. Slowly pour the warm milk into the yolk mixture while whisking constantly. Strain the mixture back into the saucepan.
5. Return the pan to medium heat and whisk constantly until the custard thickens and bubbles burst on the surface, about 1-2 minutes; let the bubbles burst for about 20 seconds. It is done at 185-190°F (85-88°C).
6. Off the heat, whisk in the butter, vanilla, vanilla bean seeds and a pinch of salt. Cool for 10 minutes.
7. Move the custard to a heatproof bowl, press plastic wrap onto its surface, and refrigerate for at least 3 hours and up to 24 hours.
8. Preheat the oven to 400°F (204°C). Line a 12x17-inch half sheet pan with parchment. Prepare a second baking sheet and more parchment.
9. On a floured surface, roll the dough to an 11x16-inch rectangle. If using store-bought sheets, overlap them in the center and roll them together into that size.
10. Move the dough to the lined pan and dock it with a fork. Cover with parchment and a second sheet pan filled with pie weights. Bake 20 minutes, then remove the top pan and parchment and bake 7-9 more minutes until golden brown. Cool 20 minutes on the pan, then move to a rack to cool completely.
11. Whip the cold heavy cream on medium-high speed to medium peaks, about 3 minutes. Add the chilled custard and beat on low just until smooth, without overmixing. Refrigerate at least 1 hour and up to 4 hours.
12. Trim the cooled pastry's edges straight with a sharp knife, then cut it into 15 roughly equal squares. Measure the long side divided by 5 and the short side divided by 3 to space the cuts.
13. Whisk the sifted confectioners' sugar, 1.5 tablespoons milk and 1/2 teaspoon vanilla into a smooth icing. Melt the chocolate in the microwave in 20-second bursts, stirring until smooth. Ice 5 squares with vanilla icing, then pipe 4 lines of chocolate across each before the icing sets, and drag a toothpick across them in alternating directions to make a chevron. Repeat with the remaining 4 squares.
14. Using a large round tip or a plastic bag with a corner cut off, pipe 9 dollops of cream in 3 rows onto a plain square. Add a second plain square and pipe 9 more dollops. Top with an iced square. Repeat to make 5 pastries. Refrigerate uncovered at least 30 minutes, up to 8 hours.
15. Store in an airtight container in the refrigerator for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCreamHeavy creamChocolatePuff pastry