Mille feuille

Ingredients · 8 servings

• 600 gPuff pastry, chilled
• 700 gCrème pâtissière, chilled and smooth
• 180 gFondant icing, softened until pourable

Equipment

oven, stovetop, refrigerator, baking tray, parchment paper, rolling pin, fork, serrated knife, ruler, whisk, offset spatula, wire rack

Instructions

1. 1
   Mise en place

   Gather puff pastry, crème pâtissière, fondant icing, and tools: baking tray, parchment, rolling pin, fork, knife, ruler, whisk, spatula, and rack. · 5 min

   What to look for: All components are cold, measured, and ready to use

2. 2
   Roll pastry

   Roll chilled puff pastry into a 30 by 40 cm rectangle, trim the edges, and place it on parchment on a baking tray. · 8 min

   What to look for: The pastry is even, rectangular, and still cool to the touch

3. 3
   Dock and weight

   Prick pastry all over with a fork, cover it with parchment, and set a second baking tray on top to keep the layers flat. · 4 min

   What to look for: The surface is evenly docked and covered before baking

4. 4
   Bake crisp

   Bake at 204°C / 400°F until deeply golden and crisp, then remove the top tray for the last 5 minutes to dry the surface. · 30 min

   What to look for: The pastry is flat, amber golden, and dry across the top

5. 5
   Cool and cut

   Cool pastry on a rack, then cut it with a serrated knife into 3 equal strips while it is crisp and fully dry. · 15 min

   What to look for: The strips are even and the cut edges show flaky layers

6. 6
   Layer custard

   Spread 1/2 of the crème pâtissière over 1 strip, top with another strip, spread remaining custard, and cap with the best strip. · 10 min

   What to look for: The custard layers are level and reach the edges without overflowing

7. 7
   Glaze top

   Warm fondant icing until just pourable, spread a thin even coat over the top strip, and smooth it with an offset spatula. · 6 min

   What to look for: The icing looks glossy, smooth, and thin enough to spread

8. 8
   Chill and set

   Chill the assembled pastry until the custard and icing are firm enough for clean slicing. · 1 h

   What to look for: The layers hold their shape when gently touched at the side

9. 9
   Slice and serve

   Trim edges, cut into 8 portions with a serrated knife, and serve while the pastry is crisp and the custard is cold. · 8 min

   What to look for: Each slice shows 3 crisp pastry layers with neat custard between them