Millefeuille

Recipe from: 2/1/2006 12:00:00 AM

Ingredients 11
Servings 4
Time 10

Ingredients

  • 400
    g
    ready-made puff pastry custard
  • 750
    ml
    (3 cups) full-cream milk
  • 500
    ml
    (2 cups) cream
  • 1
    vanilla pod, split
  • 15
    ml
    (1 tbsp) vanilla
  • 125
    ml
    extract: (½ cup) sugar
  • 170
    ml
    (2/3cup) cornflour
  • 250
    ml
    (1 cup) water
  • 12
    free-range egg yolks
  • 750
    ml
    icing: (3 cups) icing sugar, sifted
  • 60
    ml
    (4 tbsp) lemon juice icing sugar, to dust
 

Method

20
 
1. Preheat the oven to 200°C. Unroll the pastry and divide into two large rectangles. Place on a baking tray and bake for 20 minutes or until puffed up and golden brown. Leave to cool.

2. Place milk, cream, vanilla pod and sugar in a saucepan. Bring to the boil, then remove from the heat. Remove the vanilla pod. Scrape out the seeds and add to the milky mixture. (Keep the vanilla pod. Dry out and add to your sugar bowl or chop into your coffee). Mix together the cornflour and water and stir into the milk mixture; put it back on a low heat. Beat the egg yolks and whisk into the mixture. Cook, whisking all the time for five minutes or until thick. Place a piece of cling wrap directly over the mixture so it touches it and leave to cool. Chill until ready to use.

3. To make the icing, mix the icing sugar and lemon juice together until smooth. Place one sheet of puff pastry on a platter, spoon the custard onto it and top with the second pastry sheet. Pour the icing over and dust with icing sugar.

 

Read more on: bake  |  dairy
 

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