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