Millefeuilles with vanilla cream filling - recipe

Ingredients

Pastry , Recipe , Vanilla 2 , Cream filling , Millefeuilles

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1
Heat the milk and vanilla pod in a pan until small bubbles form. Remove from the heat and set aside to cool until lukewarm.

For this step you'll need:
- 175ml Milk
- 1 Vanilla pods
2
Whisk together the flour, sugar, salt and egg yolks in a bowl. Gradually whisk in the warm vanilla milk.

For this step you'll need:
- 60g Plain white flour
- 150g Unrefined golden caster sugar
- pinch Salt
- 6 Egg yolk(s) (free range)
3

Return to the pan and simmer over a low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking.
4

Remove the vanilla pod and transfer the vanilla cream to a bowl to allow to cool, stirring from time to time. Cover with clingfilm and chill for at least 1 hour.
5

Heat the oven to 200°C (fan 180°C, gas mark 6).
6
Roll out the puff pastry to 5 mm thick. Cut into nine rectangles 12cm x 8cm and place on a non-stick baking tray. Prick the pastry all over with a fork to stop the pastry from puffing too much during cooking.

For this step you'll need:
- 500g Puff pastry ready made
7

Bake for 15 minutes until golden. Remove from the oven and cool on a wire rack.
8
Spread a layer of vanilla cream on 3 pastry rectangles. Top each with another pastry rectangle and spread these with vanilla cream. Place the remaining pastry slices on top and dust with icing sugar just before serving.

For this step you'll need:

⇐ Mince pies for santa

Maids of honour ⇒