Standard mille feuille

The mille feuille literally means thousand leaves. It is also known as a custard slice and the Napoleon. It is made with three puff (rough puff or full puff) pastry pieces, each piece separated by a layer of vanilla flavoured custard cream or mousseline. I have previously covered the recipe for a full puff pastry here. 

Ingredients (for 5-6 mille feuilles) 

• Puff pastry (shop bought or homemade)
• 150ml milk
• 20g caster sugar + extra full pastry caramelisation 
• 2 egg yolks
• 10g corn flour
• 2 tsps vanilla essence

1. Cut the pastry into desired size at about 3-4mm thick and put back in the fridge(N.B. you need 3 slices for each piece of mille feuille)
2. Pre-heat oven to 200 degrees C 
3. Sprinkle some caster sugar on the pastry
4. Bake for 30-40 minutes, or until the surface is crisp and golden brown, take it out of oven to cool down
5. Beat egg yolks with sugar, vanilla essence and corn flour 
6. Heat milk in a saucepan until it starts to boil
7. Pour milk gradually into egg mixture whilst whisking it the entire time
8. Pour the whole mixture back into saucepan over medium heat and whisk the entire time until it thickens
9. Take mousseline off the heat and let it cool 
10. Pipe mousseline between the pastry layers 

This goes very well with berry sauces, to make the sauces, simply blend 120-150g berries and add desired amount of sugar (start with 5g and increase if necessary) and 2g corn flour. Put puree over moderate heat until it starts to boil and take it off the heat to cool down. Pour over mille feuille to finish.