Mille-feuille, French vanilla custard pastry

Steps

1. 1

   Preheat the oven to 200°C. Roll out the puff pastry, prick it all over, and bake it between two trays for 20 to 25 minutes until deeply crisp.

2. 2

   Dust lightly with powdered sugar and return to the oven for 3 to 4 minutes to caramelize the surface. Cool completely, then cut into even rectangles.

3. 3

   Infuse the vanilla in the hot milk. Whisk the yolks with the sugar, cornstarch, and salt, then gradually pour in the infused milk.

4. 4

   Return to medium heat and whisk until thick. Off the heat, stir in the butter. Cover directly on the surface and chill completely.

5. 5

   Assemble by alternating puff pastry and pastry cream to form three layers, finishing with a pastry sheet on top.

6. 6

   Dust generously with powdered sugar and chill for 20 minutes before slicing with a serrated knife.