Millefeuille

🛒Ingredients (Grocery List)

  • 1 cup Milk

  • Pinch of Salt

  • 1/4 cup of Sugar

  • 1 tbsp Vanilla Sugar

  • 2 large Egg Yolks

  • 2 tbsp all-purpose Flour

  • 1 tbsp Kirsch or Rum (optional)

  • 1-pound all-butter Puff Pastry dough or store-bought, cut in half

  • Confectioners’ Sugar for dusting

🍴Serves: 6

⏰Prep Time: 30 min

⏱️Cook Time: 30 min


🥣Instructions

1. Make the Pastry Cream: In a large saucepan, bring the Milk to a bare simmer with the Salt. In a bowl, beat the Sugar with the Vanilla Sugar and the Egg Yolks until thick and light, 2 to 3 minutes. Beat in the Flour. Gradually whisk in the hot Milk.

2. Return the mixture to the pan, place over medium heat, and bring to a boil, whisking constantly, then reduce the heat to low and cook, whisking for 2 minutes. Remove the pan from the heat and mix in the Kirsch or Rum, if using. Let cool completely.

3. Preheat the oven to 425 degrees. Sprinkle a baking sheet with Water.

4. On a lightly floured work surface, roll out each Puff Pastry half of a rectangle about 1/8 inch thick. Trim the edges. Wrap each rectangle around the rolling pin and transfer to the baking sheet, laying them side by side. Prick all over with a fork. Bake in the oven for15 to 20 minutes. Let cool on a rack.

5. Turn one of the Pastry rectangles upsides down and dust with Confectioners’ Sugar. Set on the baking sheet and bake on the top shelf of the oven until caramelized, about 1 minutes. Watch carefully because Sugar burns easily.

6. Set the second Pastry rectangle on a serving platter. Pipe or spread the Pastry Cream over the Pastry, top with the Caramelized rectangle, and press lightly to adhere.

💡Tips

  • If you prefer individual Millefeuilles, cut each dough rectangle into 6 pieces before baking.