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Mille-Feuille na may malutong na puff pastry na pinatungan ng vanilla pastry cream, binudburan ng powdered sugar at pinalamig bago ihain.
Painitin ang oven sa 350°F (180°C). Ikalat ang puff pastry sa isang baking sheet na may linya ng parchment paper, takpan ng isa pang parchment, at ilagay ang isa pang baking sheet sa ibabaw. Maghurno ng 30 minuto, pagkatapos ay hayaang lumamig.
Preheat your oven to 350°F (180°C). Take the puff pastry and roll it out on a baking sheet that's been lined with parchment paper. Cover the pastry with another sheet of parchment, then place a second baking sheet directly on top. Bake for 30 minutes, then let it cool completely.
Initin ang gatas kasama ang hatid at kinaykay na vanilla bean. Takpan at hayaang mag-steep ng 30 minuto.
Gently heat the milk along with the vanilla bean, which you should split and scrape first. Once heated, cover the mixture and let it steep for 30 minutes.
Haluin ang mga pula ng itlog kasama ang asukal, idagdag ang cornstarch, at haluing mabuti. Painitin muli nang kaunti ang gatas, pagkatapos ay ibuhos ito sa halo ng itlog, na hinahalo nang mabuti. Ibuhos ang lahat pabalik sa saucepan at lutuin sa katamtamang apoy, patuloy na hinahalo, hanggang lumapot ang pastry cream. Ilipat ang cream sa isang mangkok, takpan ng plastic wrap nang direkta sa ibabaw, hayaang lumamig, pagkatapos ay ilagay sa ref.
In a separate bowl, whisk together the egg yolks and sugar. Add the cornstarch and continue to stir until everything is evenly combined. Slightly reheat the milk, then gradually pour it into the egg mixture, stirring continuously. Transfer this entire mixture back into the saucepan and cook it over medium heat, making sure to stir constantly, until the pastry cream thickens. Once thickened, transfer the cream to a bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool, then refrigerate.
Maingat na gupitin ang puff pastry sa 3 pantay na mga parihaba.
Once the puff pastry has cooled, carefully cut it into three rectangles of equal size.
Maglagat ng layer ng pastry cream sa isang parihaba, lagyan ng isa pang parihaba sa ibabaw, ikalat ang natirang cream, pagkatapos ay ilagay ang huling parihaba ng puff pastry sa ibabaw. Budburan ng powdered sugar.
Spread an even layer of the pastry cream onto one of the puff pastry rectangles. Place a second rectangle on top, then spread the remaining cream over it. Position the last puff pastry rectangle on top. Finish by dusting the entire mille feuille with powdered sugar.
Ilagay sa ref ng hindi bababa sa 2 oras bago ihain.
Refrigerate the assembled mille feuille for a minimum of 2 hours before you plan to serve it.
