Custard Millefeuille Recipes

Steps:

• Method:.
• Pre-heat oven to 200°C.
• Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
• Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
• Remove from oven and allow to cool on a cooling rack.
• Filling:.
• Heat the milk, cream and butter until just under boiling point.
• Remove from heat and add the vanilla essence.
• Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
• Add the custard mixture to the warm milk mixture and stir until smooth.
• Add the egg yolks and once again, stir until smooth.
• Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
• Remove from heat and allow to cool till room temperature.
• In the meanwhile, halve the puff pastry squares.
• Spoon a thick layer of the custard filling onto one half of the pastry square.
• Place the top half of the square on top of the custard.
• Gently sieve/dust puff pastry lid with icing sugar.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Steps:

• In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
• Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
• Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
• Cover with a plastic wrap and chill at least 30 minutes.
• Cut the thawed puff pastry into three equal-sized rectangles.
• Pierce each piece of puff pastry with a fork.
• Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
• Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
• Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
• Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
• Place the custard in a piping bag fitting with an large round tip.
• Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
• Dust the top with powdered sugar.
• Enjoy!