Custard Millefeuille

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 400 g frozen puff pastry, thawed to room temperature
• 250 ml milk
• 250 ml pouring cream
• 30 g butter
• 5 ml vanilla essence
• 80 ml caster sugar
• 45 ml custard powder
• 15 ml cornflour
• 60 ml water
• 3 egg yolks

Recipe

• 1 method:.
• 2 pre-heat oven to 200°c.
• 3 roll out puff pastry and cut in squares ( approx 4 x 5 cm).
• 4 place on baking tray (i line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
• 5 remove from oven and allow to cool on a cooling rack.
• 6 filling:.
• 7 heat the milk, cream and butter until just under boiling point.
• 8 remove from heat and add the vanilla essence.
• 9 mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
• 10 add the custard mixture to the warm milk mixture and stir until smooth.
• 11 add the egg yolks and once again, stir until smooth.
• 12 heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
• 13 remove from heat and allow to cool till room temperature.
• 14 in the meanwhile, halve the puff pastry squares.
• 15 spoon a thick layer of the custard filling onto one half of the pastry square.
• 16 place the top half of the square on top of the custard.
• 17 gently sieve/dust puff pastry lid with icing sugar.
• 18 enjoy!