# Ingredients:
Puff Pastry
To create the base of our millefeuille, you will need 500 grams of high-quality puff pastry. This light dough is essential for achieving the signature flaky texture. You can either make your own or purchase pre-made sheets from the store.
Heavy Cream
For the creamy filling, use 500 milliliters of heavy cream. This rich ingredient provides the luscious texture needed in our vanilla cream. Chilling the cream before whipping will help achieve a better consistency.
Granulated Sugar
Add 150 grams of granulated sugar to sweeten your vanilla cream. This sugar not only enhances flavor but also helps stabilize whipped cream. Ensure that you mix it well to achieve a uniform sweetness.
Milk
You will need 250 milliliters of whole milk for the custard base. The milk adds creaminess to the filling while balancing sweetness. It is crucial to use whole milk for a richer taste.
Egg Yolks
Incorporate 4 large egg yolks into your mixture to enrich the custard’s flavor and texture. The yolks act as an emulsifier, helping bind everything together smoothly.
Cornstarch
Use 30 grams of cornstarch to thicken your custard filling effectively. This ingredient is vital in achieving the perfect consistency without altering flavors significantly.
Pure Vanilla Extract
Add 2 teaspoons of pure vanilla extract for aromatic sweetness. Choose high-quality vanilla extract to ensure that its flavor shines through in the final dessert.
Almond Praline
Prepare 100 grams of almond praline as a topping for added crunch. This sweet mixture consists of caramelized almonds that provide delightful contrast to the creamy filling.
# Instructions:
Prepare Puff Pastry
Start by preheating your oven to 200°C (390°F). Roll out the puff pastry on a floured surface to about 3mm thick. Cut it into three equal rectangles measuring approximately 10cm by 30cm each. Place these on a baking sheet lined with parchment paper and prick them lightly with a fork to prevent puffing too much during baking.
Bake Puff Pastry
Bake the puff pastry rectangles in the preheated oven for about 15-20 minutes or until golden brown and crisp. Keep an eye on them to avoid burning. Once baked, remove them from the oven and let them cool completely on a wire rack before assembling your millefeuille.
Make Custard Cream
In a saucepan over medium heat, combine milk and half of the sugar (75 grams). Stir occasionally until it starts to simmer but not boil. In another bowl, whisk egg yolks with cornstarch and remaining sugar until smooth. Gradually pour hot milk into this mixture while whisking continuously; return it all to low heat until thickened.
Whip Heavy Cream
In another bowl, whip heavy cream until soft peaks form. Gently fold this whipped cream into your cooled custard mixture until fully combined. Be careful not to deflate the whipped cream; this helps keep your filling light and airy.
Assemble Layers
Begin assembling by placing one layer of baked puff pastry on a serving platter. Spread half of your vanilla cream over this layer evenly using a spatula or knife. Then place another layer of pastry on top followed by more vanilla cream before adding the final layer of puff pastry on top.
Decorate With Praline
To finish your millefeuille, sprinkle crushed almond praline generously over the top layer of puff pastry for added crunch and flavor contrast. For an elegant touch, you can also drizzle some melted chocolate over if desired.
