Classic of French pastry, the traditional homemade mille-feuille (or millefeuille), with a super crispy puff pastry that is easy and quick to make.
Ingredients :
Custard
500ml milk
50g flour
100g softened butter
125g sugar
3 egg yolks
2 sheets of gelatin
Perfume of your choice
Icing
1 egg white
100 to 150 g icing sugar
Coffee extract or liquid chicory
Preparation :
Roll out the first puff pastry about 3 mm.
Prick it with a fork. Arrange it between two baking sheets so that it does not puff up during cooking.
Bake for 20 minutes thermostat at 180°C.
Sprinkle the dough with icing sugar 10 minutes before the end of cooking
Carry out the same operation for the other two pastes.
Split the vanilla pod in half. Put the milk to boil with the vanilla pod.
Meanwhile, mix the egg yolks in a bowl (keep the white of an egg for the glaze), the sugar and the flour. When the milk is boiling, immediately pour it into the bowl.
Mix and return to cook in the pan for a few minutes so that the mixture thickens. Leave the cream to cool. When it is very cold, add the softened butter and the flavor of your choice, mix well.
In a bowl of water, let the gelatin soften then melt it for 20 seconds in the microwave and add to the still hot pastry cream. Film in contact and chill.
Assembly: take a first sheet of puff pastry and spread the pastry cream evenly with a piping bag
Position a second sheet of puff pastry on top and spread a second layer of pastry cream and finally lay out the last sheet of puff pastry.
Frosting: mix the icing sugar with the egg white until thick enough.
Take two tablespoons of this glaze and add the coffee extract or liquid chicory to obtain a second dark brown glaze.
Spread the white icing evenly over the entire mille-feuille.
Using parchment paper, form a cone with a fairly small opening. Fill this cone with dark icing and make horizontal, parallel lines, spaced 3 cm apart.
With the point of a knife, scratch the surface in the vertical direction in order to make a marbling. Keep chilled until serving.
