[rotated_ad]
Directions
- Make the Custard Cream:
- Heat the milk with the split vanilla pod to infuse the flavor.
- In a separate bowl, whisk the egg yolks with sugar and corn starch until well combined.
- Gradually add the warm milk mixture to the egg yolk mixture, stirring constantly until thickened.
- Remove from heat and stir in the butter. Allow the cream to cool.
- Prepare the Puff Pastry:
- Roll out the puff pastry and divide it into three equal rectangles.
- Poke holes in each rectangle with a fork to prevent puffing.
- Bake at 180°C (350°F) for about 25 minutes, or until golden brown.
- Make the Icing:
- In a mixing bowl, combine egg whites with icing sugar and lemon juice. Whisk until you achieve a smooth consistency.
- Decorate:
- Spread the icing on one of the baked puff pastry rectangles and drizzle with melted chocolate.
- Assemble the Mille-Feuille:
- Layer the three rectangles of puff pastry with custard cream in between each layer.
- Finish with the decorated top layer and enjoy!
This mille-feuille cake is a delightful combination of creamy custard and flaky pastry, making it a perfect dessert for any occasion!
[rotated_ad]
