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Millefeuilles with Vanilla Cream Filling

Millefeuilles with Vanilla Cream Filling

Recipe Submitted By: bakingmad

Millefeuilles with Vanilla Cream Filling is the perfect recipe for a dinner party dessert, and it is suitable all year round.

Preparation Time	1 hour 25 minutes
Baking Time	15 minutes
Portions	.
Skill Level	Medium
Average Rating

Millefeuilles with Vanilla Cream Filling Ingredients

475 ml	Milk
1	Vanilla Pods (Nielsen-Massey)
60 grams	Plain White Flour (Allinson Nature Friendly)
150 grams	Golden Caster Sugar (Billington's)
	Salt 1 pinch
6	Free Range Eggs Yolks
500 grams	Puff Pastry, ready made
	Icing Sugar (Silver Spoon Homegrown) sifted

This recipe uses

How to make Millefeuilles with Vanilla Cream Filling

Click on the text to highlight the different stages as you go along,
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Heat the milk and vanilla pod in a pan until small bubbles form. Remove from the heat and set aside to cool until lukewarm.
Whisk together the flour, sugar, salt and egg yolks in a bowl. Gradually whisk in the warm milk.
Return to the pan and simmer over a low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Remove the vanilla pod and transfer the vanilla cream to a bowl, and allow to cool, stirring from time to time. Cover with clingfilm and chill for at least 1 hour.
Heat the oven to 200°C, 400°F, gas 6.
Roll out the puff pastry to 5 mm|1/4\" thick. Cut into nine rectangles, 12cm x 8cm|4 1/2\" x 3 1/4\" 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
Bake for 15 minutes until golden. Remove from the oven and cool on a wire rack.
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.

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