Ingredients (4 servings):
300g puff pastry
For the pastry cream:
4 large egg yolks
1/4 cup corn-starch
2 cups whole milk
1/2 cup sugar
Pinch of vanilla powder (or 2 teaspoons vanilla extract)
1/4 teaspoon salt
2 tablespoons butter, diced
Dark chocolate.
Preparation:
In a medium-sized bowl, whisk together egg yolks and corn-starch until well-combined. Set aside.
In a medium saucepan, heat milk, sugar, vanilla, and salt until simmering. Slowly add heated milk mixture to the egg yolks, 1/2 cup at a time, whisking constantly and vigorously to ensure the egg yolks do not curdle.
Once the milk mixture has been completely incorporated into the egg mixture, return the mixture back to the saucepan. Cook over medium heat, whisking constantly, for an additional 2-3 minutes, or until mixture is thick and bubbly.
Remove from heat and whisk in diced butter. Transfer pastry cream to a heat-proof bowl, cover with plastic wrap, and refrigerate for 2 hours, or overnight. (Make sure the plastic wrap is touching the surface of the pastry cream so it doesn’t form a skin).
Preheat the oven to 180 ° C.
Roll out the pastry on 1 mm thick and cut out 12 rectangles.
Prick the pastry rectangles with a fork and sprinkle with a little icing sugar.
Bake for 15 to 20 minutes until browned. Let cool.
Spread the custard on 8 rectangles of dough and layer them.
Place the remaining rectangles of dough on top and then sprinkle with icing sugar.
Decorate the mille-feuille with chocolate shavings.
