Ingredients

(For 5 people)

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For the crème pâtissière:

 

2 cups whole milk

1 vanilla bean

5 egg yolks

1/3 cup sugar

3 1/2 Tbsp corn starch

1 Tbsp butter

1/2 cup heavy whipping cream

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For the icing:

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1 cup powdered sugar

1 Tbsp melted butter

3 Tbsp heavy cream

0.70 oz melted dark chocolate

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13.2 oz pre-rolled puff pastry

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Instructions

 

Make the crème pâtissière:

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1 - Slice the vanilla bean down the middle and collect seeds.

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2 - Pour milk in a saucepan, add vanilla bean and seeds. Boil over medium heat.

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3 - Once boiling, remove from heat and set aside. Discard vanilla bean.

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4 - In a bowl, whisk the sugar and corn starch together then add the egg yolks and whisk until smooth. 

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5 - Whisk in half of the hot milk until incorporated and transfer back to the saucepan and remaining milk.

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6 -  Cook over medium-high heat, whisking constantly until thickened.

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7 - Remove from heat and stir in the butter. Whisk until smooth and silky.

 

8 - Transfer into a bowl right away. Allow to cool slightly then cover with plastic wrap directly on the cream.

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9 - Allow to cool completely at room temperature then reserve in the fridge.

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To bake the puff pastry:

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10 - Preheat oven to 425°F.

 

11 - Remove dough from package and roll out onto a baking tray (lined with parchment paper if not included in the package).

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12 - Prick holes with a fork and bake for about 30 minutes or until golden brown.

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If the pastry gets too puffy or looks uneven after 5 minutes, cover with parchment paper and place a baking sheet on top pressing down. Bake this way for about 10 minutes then remove tray and parchment paper. Continue baking pastry until golden brown.

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13 - Allow to cool completely before slicing into 3 equal rectangles.

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14 - Remove the crème pâtissière from the fridge, whip until smooth again.

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15 - Whip the cream to peaks and fold in the crème pâtissière.

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16 - Place one rectangle of puff pastry on a serving plater. Evenly spread half of the crème pâtissière on it.

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17 - Place another rectangle of puff pastry on top gently pressing down and spread remaining crème pâtissière.

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18 - Place the last rectangle of puff pastry, clean up sides and reserve in the fridge.

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Make the icing:

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19 - In a small bowl, mix together the powdered sugar, cream and melted butter. Whisk until thick and smooth.

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20 - Melt chocolate over a hot water bath and pour into a tip-less piping bag.

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21 - Remove the mille-feuille from fridge and evenly spread the icing on top with a spatula.

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22 - Make a small cut at the tip of the piping bag and pipe chocolate strips in the length of the cake.

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23 - With a tooth-pick or a skewer, make 4 vertical lines starting from top to bottom each time to create 5 equal rectangles. Then make 5 vertical lines starting from bottom to top to make the pattern.

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24 - Place cake in the freezer for 2 hours.

 

25 - After 2 hours, slice the cake into 5 equal rectangles following the pattern and eat right away.​

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*** Skip the icing and simply dust with powdered sugar for a simpler look.