Mille-Feuille Pie Recipe

 Mille-Feuille Pie Recipe

Ingredients

(Serves 6-8)

For the puff pastry: 500g puff pastry (store-bought or homemade)

Confectioner's sugar (for dusting, optional)

For the pastry cream:

500ml whole milk

4 egg yolks

100g sugar

40g cornstarch

1 teaspoon vanilla extract (or 1 vanilla bean)

30g butter

For the decoration

(Optional):

Confectioner's sugar

Melted chocolate

Fresh fruit (such as strawberries or raspberries)

Instructions

Prepare the puff pastry

: Preheat the oven to 200°C.

Unroll the puff pastry and cut it into 3 equal rectangles (or the desired shape for the pie).

Place the rectangles on a baking sheet lined with parchment paper. Prick the surface of the dough with a fork to prevent it from puffing too much.

Optional: Sprinkle powdered sugar over the dough for a caramelized touch.

Bake for 15-20 minutes, or until golden brown and crispy. Let cool completely.

Making the pastry cream:

In a saucepan, heat the milk with the vanilla extract (or a vanilla bean cut in half, scraping out the seeds) until almost boiling. Turn off the heat.

In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the cornstarch and mix well.

Gradually pour the hot milk into the egg yolk mixture, stirring constantly to avoid cooking the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5-7 minutes). The cream should be smooth and thick.

Remove from the heat, add the butter, and mix until combined. Transfer to a bowl, cover with plastic wrap (touching the custard to prevent a skin from forming), and let cool.

Assembling the tart:

Place a layer of puff pastry in a serving dish.

Spread half of the pastry cream evenly over the pastry.

Add another layer of puff pastry and cover with the remaining pastry cream.

Finish with the third layer of puff pastry.

Optional: Dust with powdered sugar or decorate with melted chocolate strands or fresh fruit.

Serving:

Refrigerate for at least 1 hour before serving to make cutting easier.

Cut into slices with a serrated knife to keep the layers intact.