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Mille-feuille

Three crisp pastry layers with vanilla cream and a feathered icing finish.

8 servings55 ways to begin247 steps at the far end

Preparation level2 / 55

Quick assembly

5 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHMille-feuilleAI generated

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Makes 8 item

500 g baked puff sheets650 g pastry cream150 g icing sugar0.025 l water25 g dark chocolate

Using: kitchen and oven

1.
Trim the cooled puff-pastry sheets to three equal rectangles using a serrated knife. Whisk the chilled pastry cream smooth.
2.
Pipe or spread half the cream on one sheet and cover with the second. Add remaining cream and place the third sheet on top, pressing only enough to level.
3.
Mix icing sugar with water a little at a time to make a thick spreading icing. Melt chocolate separately and put in a small piping bag.
4.
Spread icing over the top sheet, pipe parallel chocolate lines and draw a skewer alternately across them to feather the pattern.
5.
Chill for 30 minutes to firm the cream, then cut into eight portions with a serrated knife, supporting the layers as you cut.

And finally, mille-feuille.

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