Millefeuille
đź›’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.
đź’ˇTips
If you prefer individual Millefeuilles, cut each dough rectangle into 6 pieces before baking.