Preheat the oven to 220ºC.
Grease a large baking sheet.
Roll the pastry out a little, and cut into 3 equal sheets.
Place on the baking sheet and bake in the preheated oven for 20 minutes.
Cool on cooling racks.
Put all the ingredients into a sauce pan and heat to boiling point. Remove from the heat and leave to cool down.
Place the sugar, salt, egg yolks, milk and corn flour into a heavy based saucepan.
Bring to the boil over medium heat and simmer until thick, whisking all the time.
Remove from the heat and stir the butter and vanilla in.
Transfer to a cold bowl and place a layer of plastic wrap on the surface of the custard to prevent a “skin” forming at the top.
Place one layer of baked puff pastry on a serving dish.
Drain the peaches and cut the peaches in slices and place on top of the puff pastry. Spoon the custard over.
Place another layer of puff pastry on top, followed with another of the peaches, sliced and spoon another of the custard over.
Top with the last puff pastry layer and drizzle the melted chocolate over in a zigzag pattern.
Heat a grill pan on the stove till piping hot and cook the last of the peaches in the pan until grill marks appear. Arrange on the top and at the side of the Mille Feuille and refrigerate for an hour.
Take out of the fridge an hour before serving and allow reaching room temperature.
Serve with the left-over custard.
Reprinted with permission of Pink Polka Dot.
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