千層酥

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.

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.

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.

Once the puff pastry has cooled, carefully cut it into three rectangles of equal size.

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.

Refrigerate the assembled mille feuille for a minimum of 2 hours before you plan to serve it.