Easy dessert – Millefeuille and Custard recipe
I like the Millefeuille pastry because it is one of the easiest, yummiest and you only need cheap and simple ingredients. Who said that to make a delicious and beautiful dessert you need expensive ingredients, well this dessert definitely doesn’t. I would recommend making it for a very special occasion, birthday party or a dinner date, I am sure you will get a lot of compliments. I tried to make a healthier custard recipe version by replacing the double cream with the plain milk (it worked really well).
To make this beautiful and easy dessert you will need:
375 gr Puff pastry dough
500 ml milk
3 Egg yolks
130 gr of sugar
60 gr of plain flour
½ lemon zest
1/2 lemon juice
Icing sugar to decorate
First, heat the milk with the lemon zest on a pan ( on slow heat) but make sure not to boil it, meanwhile on another sauce pan put the egg yolks,the sugar, the flour and mix together with a whisk until you have a creamy texture ( if the mixture is too dry you can add a little bit of milk).
When the milk is warm, slowly add the rest of the milk to the creamy texture and place the sauce on the heat (medium-low) and continue whisking until everything boils, once it reaches the boiling point continue to cook and whisk for another 2 minutes and after turn the heat off and continue whisking until the consistency is creamy and similar to that of the custard. After that put the custard on a container or bowl covering it with a cling film and let it rest (please make sure to put a cling film touching the top of the custard this way the custard top won’t become dry).
Cut the strawberries into thin slices and sprinkle them with a bit of sugar and a bit of lemon juice and set apart.
Preheat the oven to 375 F/190 C /gas mark 5 .
Take the puff pastry out of the fridge and make sure to roll it out into elongated rectangle and with a sharp knife cut the dough into three equally sized pieces. Transfer the dough into a baking pan with a baking paper on and pierce the dough with a fork (so that it doesn’t puff a lot while baking :)). Then bake for about 10-15 minutes or until the dough is golden brown or slightly golden brown. Then transfer the dough to a kitchen grid to cool completely.
Now here comes the fun part!!!
Now you should have everything at hand: the rectangular puff pastries, the custard and the strawberries. Now, don’t worry if the edges aren’t equal as you can trim the edges at this stage to have a uniform look. (Don’t put away the scraps as you will need them later.)
After that, start by distributing the half of the custard and some slices of strawberries on one of the puff baked pastry. Place the other part of the custard and slices of strawberries on the second baked puff pastry and gently press the layers so that they adhere to the cream below, then add the third layer of baked puff pastry,sprinkle with icing sugar and add some final slices of strawberry ad blueberry as a decoration.
Useful tip: To make the Mille Feuille look prettier put some custard on the sides, smash the scrap pieces of baked puff pastry you cut before into pieces and attach them to the sides of the dessert to hide any imperfections.
Allow to chill on the fridge for about 2 hours before serving.
I really hope you will like this recipe which I am really proud of because whenever I pass by a bakery or sweet shop and I look at the beautiful cakes and desserts inside, I usually think: I am never going to make one similar. Well, today I made one, on my kitchen with simple ingredients and a “huge sprinkle of satisfaction”.