Description
This decadent dessert layers crisp puff pastry with smooth pastry cream and a sweet icing, topped with a beautiful chocolate drizzle. A showstopper for any occasion!
Ingredients
Units
Scale
- 1 package puff pastry (2 sheets), thawed
- 1/4 cup granulated sugar (optional, for caramelized layers)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 2–3 tablespoons milk or water
- 1 teaspoon vanilla extract
- 2 tablespoons melted dark chocolate
Instructions
- Prepare the Puff Pastry Layers:
- Preheat the oven to 400°F (200°C).
- Roll out each puff pastry sheet slightly and place them on a parchment-lined baking sheet.
- Prick the pastry all over with a fork to prevent it from puffing excessively.
- Optional: Sprinkle with granulated sugar for a caramelized effect.
- Place another baking sheet or a wire rack on top to keep the layers flat while baking.
- Bake for 15-20 minutes or until golden and crisp. Let cool completely.
- Make the Pastry Cream:
- In a medium saucepan, heat the milk until it begins to steam (do not boil).
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in vanilla extract and butter, and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until completely cool.
- Assemble the Mille-Feuille:
- Trim the puff pastry layers to create even rectangles.
- Place one layer of puff pastry on a serving platter. Spread a generous layer of pastry cream over it.
- Repeat with another layer of puff pastry and cream, finishing with a final puff pastry layer on top.
- Prepare the Icing:
- Mix powdered sugar, milk, and vanilla extract until smooth and thick.
- Spread the icing over the top layer of puff pastry.
- Add the Chocolate Drizzle:
- Using a piping bag or spoon, drizzle melted chocolate in straight lines over the icing.
- Use a toothpick to create a marbled design by dragging it through the chocolate and icing alternately.
- Chill and Serve:
- Refrigerate for at least 1 hour to allow the layers to set before slicing. Use a sharp knife to cut into squares or rectangles.
Notes
- Caramelized Layers: Sprinkling the puff pastry with sugar before baking creates a lovely caramelized effect.
- Flavor Variation: Add a hint of almond extract to the pastry cream for an extra layer of flavor.
- Storage: This dessert can be stored in the refrigerator for up to 2 days, but it’s best served fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg