Custard Millefeuille

Name: Custard Millefeuille
Ingredients: 400 g frozen puff pastry, thawed to room temperature; Filling; 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

11 ingredients

18 steps

Ingredients

400 g frozen puff pastry, thawed to room temperature
Filling
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

Directions

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!