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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.

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

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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 200C, 400F, 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.