Millefoglie

Instructions

1. Preheat the oven to 200 degrees Celsius. Roll out the puff pastry sheets on a lightly floured surface.
2. Place the pastry sheets on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent puffing.
3. Bake the pastry sheets for 15-20 minutes until golden brown. Let them cool completely.
4. In a saucepan, heat the whole milk, heavy cream, and vanilla bean seeds over medium heat until just boiling. Remove from heat.
5. In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
6. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
7. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
8. Remove from heat and let the pastry cream cool completely, covering with plastic wrap to prevent a skin from forming.
9. Assemble the millefoglie by layering the puff pastry and pastry cream, starting and ending with pastry.
10. Dust the top layer with powdered sugar before serving.

Prep

• Thaw puff pastry sheets in the refrigerator overnight.