Mille-Feuille with Vanilla Pastry Cream

What you need

• 1 sheet all-butter puff pastry, about 320 g (11 oz), thawed if frozen
• 4 large egg yolks
• 130 g (2/3 cup) granulated sugar
• 4 tbsp cornstarch
• 480 ml (2 cups) whole milk
• 2 tsp vanilla extract
• 3 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Whisk the yolks and sugar in a bowl until pale, 1-2 min, then whisk in the cornstarch.

2. 2

   Heat the milk in a saucepan until it steams.

3. 3

   Pour the hot milk onto the yolk mixture in a thin stream, whisking all the time.

4. 4

   Pour everything back into the pan and cook over medium heat, whisking constantly, until thick and bubbling, then 1 min more.

5. 5

   Off the heat, whisk in the vanilla. Scrape the cream into a dish, press plastic wrap onto its surface and chill until cold, at least 2 hours.

6. 6

   Heat the oven to 200 °C (400 °F) and line a baking sheet with parchment.

7. 7

   Unroll the puff pastry onto the sheet and prick it all over with a fork.

8. 8

   Cover with a second sheet of parchment and a second baking sheet, so the pastry bakes flat.

9. 9

   Bake until golden and crisp, 20-25 min. Lift off the top tray and paper and bake 5 min more to dry the surface.

10. 10

    Cool completely on a rack, then cut lengthwise into 3 equal strips with a serrated knife.

11. 11

    Whisk the chilled cream until smooth and spoon it into a piping bag.

12. 12

    Pipe half the cream over one strip, lay a second strip on top and pipe on the rest.

13. 13

    Finish with the third strip, smoothest side up, and dust it with powdered sugar.

14. 14

    Chill for 30 min to firm up, then slice with a serrated knife.

Imported from cookingtv-channel.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.