Chef’s Note

“Easy to make, this delectable French pastry is perfect to serve for special occasions.VIDEO”








  • 1 12 cupsmilk
  • 2 egg yolks
  • 12 cupgranulated sugar
  • 3 tablespoonsunbleached all-purpose flour
  • 12 teaspoonvanilla extract
  • 2 sheets pre-made puff pastry
  • 1 tablespoonmilk (or as needed)
  • 12 teaspoongranulated sugar (or as needed)
  • 1 cupicing sugar, sifted
  • 1 tablespoonmilk (or as needed)
  • 1 ouncedark chocolate, melted
  • Directions

  • Place puff pastry sheets on a lightly floured work surface to thaw out.
  • In a small saucepan over medium-low heat, pour milk to warm it up – don’t boil it. In another saucepan, whisk together egg yolks and sugar. Add flour and whisk to blend. Pour warm milk a little at a time to egg mixture (temper the eggs), whisking constantly. Turn heat to medium and cook until custard thickens, whisking continuously. Remove from the heat to cool off. About 5 minutes later, add vanilla, whisk again before transferring pastry cream into a bowl. Place plastic wrap, making sure it touches the surface to preven skin from forming. Cool completely before transfer to the fridge until needed. Preheat oven to 400ºF.
  • When pastry is thawed out, roll it out to 9 x 14”. Line a 10 x 15” baking sheet with silicone mat or parchment paper. Put dough onto baking sheet and prick the entire surface of with a fork. Brush with milk and sprinkle with sugar. Place parchment paper on dough and put another baking sheet of the same size over; bake for 15 minutes. Remove from heat, carefully take baking sheet and parchment off and flip dough over. Place back parchment and baking sheet on top and bake for another 8 minutes; let cool.
  • Meanwhile make icing by combining confectioners’ sugar and milk. Stir until smooth with a thick consistency.
  • When pastry is at room temperature, cut 1 sheet lengthwise into 3 equal size pieces; do the same crosswise. If rectangles are not perfectly shaped, trim to make them even. Each mille-feuille should have 3 rectangle pieces.
  • To assemble, spoon cold pastry cream on 6 bottom rectangles; spread custard evenly. Place the second layer of rectangles on top and add pastry cream; spread evenly. Place the top rectangles and cover with icing.
  • Spoon melted chocolate into a plastic bag. Cut the corner of bag and draw straights lines on the icing. Slide the back of a knife in the opposite direction to form a marbled pattern. Serve milled-feuille chilled and keep the rest in the refrigerator. Makes 6 pastries.
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