Millefeuille

This is a recipe I would never have thought about sharing. In fact, I didn’t used to like it at all until I made my own.
It’s a very impressive dessert to serve, it has a very nice patisserie look, if you can say that.

It’s not a hard recipe but it’s quite time consuming as you will get a lot of dirty bowls and dishes to wash up.

There are also a couple of tricks to the recipe that will make it look very professional.

For a dozen millefeilles, you’ll need:

– 1 1/2 shop bought puff pastry packs (750g)
– 800g to 1kg of cooled stiff custard (just add 40g of cornflour instead of 10 and add 30g of butter when the custard is still hot)
– 100g of icing sugar
– 20g of chocolate

Preheat the oven at 180C.

Cut your unrolled pastry into 3 identical rectangles.
Roll them as thin as you can, place them on trays (one for each sheet) layered with baking paper.

Stab the whole sheet of pastry with a fork, put another sheet of baking paper on the top and then another tray. This will help your pastry to stay flat, don’t worry, the pastry will still be flaky.
If you don’t follow that trick, your pastry will rise far too much.

Put them in the oven for about 25min, or until golden.

When your 3 sheets of pastry are cooked and cooled down, place the first one on a rack and spread it evenly with half of the custard.

Then place a second sheet, push on it a tiny bit and spread with the rest of the custard.

Put the last pastry sheet on the top and press a little.

For the icing:

Mix the icing sugar with a couple of teaspoons of hot water until you get a runny paste. If you make it too runny, you can always add more icing sugar to it.

Melt the chocolate and pour it in a little piping bag.

Next, you need to be quick!

Spread the icing on the top layer of pastry and pipe lines of chocolate over the top.

Take a cocktail stick and run it across the lines of chocolate in opposing directions. You can freestyle a bit on that part.

Keep the whole thing in the fridge to set for at least 3 hours.

Trim the edges with a bread knife and cut your mille feuille into 12 slices or serve it whole.

It only keeps 2 days in the fridge as the pastry gets soggy. I recommend making it the same day if you’re planning to eat it in the evening or the day before if you’re eating it for lunch.

Mylène