Millie Feuille

INGREDIENTS:

· 3 sheets of frozen butter puff pastry, thawed

· 1/4 cup caster sugar

· 3 1/2 tablespoons custard powder

· 3 cups milk

· 1 tsp of vanilla essence

· 300 ml thickened cream

· 1 cup icing sugar

· 1 1/2 tablespoons of milk– extra

· 2 tsp or more as desired of cocoa powder

RECIPE:

Step 1:

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place 1 pastry sheet on each prepares tray. Use a fork to prick the pastry. Bake for 10-15 minutes or until puffed and golden. Set aside on the trays to cool.

Step 2:

Combine caster sugar and custard powder in a large saucepan. Gradually whisk in the milk until smooth and combined. Add the vanilla bean. Cook over medium-low heat, whisking constantly, for 5-10 minutes or until the custard boils and thickens. Transfer the custard to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside to cool.

Step 3:

Line the base and sides of a 8cm-deep, 22 cm square cake pan with non-stick baking paper, allowing the sides to overhang. Trim the pastry sheets to fit to the base of the pan. Place 1 pastry sheet, pricked-side up, in the prepared pan. Whisk the cream in a bowl until soft peaks form. Fold into the custard until well combined. Spoon half the custard mixture over the pastry. Use the back of a spoon to smooth the surface. At this stage you can also choose to pipe the custard mixture over the pastry instead of spooning it on. Top with another pastry sheet, pricked side down, and press down gently. Spoon the remaining (or pipe) custard mixture over the pastry. Top with remaining pastry sheet, pricked side down, and press down gently. Cover with plastic wrap. Place in the fridge for 2-3 hours to set.

Step 4:

Place icing sugar in a small bowl. Gradually stir in the extra milk until the icing is smooth and spreadable. In a small bowl transfer 3 tablespoons of the icing and mix in the cocoa powder. Transfer the chocolate icing to a piping bag.

Step 5:

Remove the mille– feuille from the pan. Spread the white icing over the top of the pastry. Pipe lines of the chocolate icing, 3 cm apart, over the top of the mille-feuille. Draw a skewer through the lines to create a feathered effect. Place in fridge for 15 minutes or until the icing is set. Cut into 8 slices and serve.