FRANCE: Millefeuille
Split vanilla pod lengthwise and scrape seeds.
1
Add milk, vanilla seeds and pod in a pot and bring to a boil.
2
Blanch the egg yolks with the sugar in a bowl.
3
Then, add flour and cornstarch, and mix.
4
Add half of the milk to the mixture and whisk.
5
Pour mixture into the pot with the remaining milk, and mix.
6
Simmer on low heat until mixture thickens then refrigerate for 2 hours.
7
Moisten puff pastry with water using a brush. Poke with a fork and sprinkle caster sugar.
8
Then bake 3 puff pastry sheets at 400 F until golden.
9
Spread pastry cream over first puff pastry sheet.
10
Then spread pastry cream on second puff pastry sheet.
11
Decorate with cocoa powder and icing sugar, or with fondant.
12
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