The recipe not to be missed: Le mille-feuille

Difficult

 

Preparation time: 30 min

Cooking time: 25 min 

Refrigeration time: 2h

 

Ingredients (for six people):

For the pastry

- 500g of puff pastry

 For the pastry cream

- 1 egg

- 1/4 litre of milk

- 50g of sugar

- 35g of flour

- a vanilla pod

 For the icing

- icing sugar

- a square of chocolate

 

Utensils :

- a saucepan

- a salad bowl

- a bowl

- a wooden spatula

 

 

Preparation and cooking:

 

Line a baking sheet with baking paper. Roll out the puff pastry to a thickness of 3 mm into a 40 x 20 cm rectangle. Place in the refrigerator for 30 minutes. Then prick it with a fork so that it does not puff up too much and place it in the oven at 200°C for 15 minutes. Brush with milk and sugar and leave it to cool down.

 

Meanwhile, prepare the pastry cream. Bring the milk to a boil in a saucepan. Using the tip of a knife, remove the seeds from the vanilla bean and add them to the milk. Gently heat until it simmers.

Mix the egg, sugar and flour in a bowl until the mixture turns white. When the milk is boiling, carefully pour it into the mixture. Return the mixture to the pan and cook for a few minutes until thickened. Refrigerate until completely cool.

 

Cut the cooked puff pastry into three equal strips. Spread the pastry cream on the first layer of pastry, then do the same with a second layer and assemble them.

 

Wait until the cake is cold before brushing on the icing (in a bowl, mix the sugar and water). Melt chocolate in the microwave. Shape a small cone out of baking paper, cut off the end and put the melted chocolate inside. Make a design by drawing straight lines on the icing and then run a knife in the opposite direction to form marbled patterns.

 

Serve cold and store in the refrigerator.

 

Enjoy!