Fantastic Thousand Sheets (Mille-Feuilles)
Frozen puff pastry is easy accessible and so versatile. Take this famous French dessert thats loaded with sweet goodness.
At a glance
2 cups milk
7 1/2 tbsp. all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 1/2 (17.5 oz.) packages frozen puff pastry
1/2 cup apricot preserves
Confectioners’ sugar for dusting
In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time. Preheat oven to 400 degrees. Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork. Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet. When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.
Ready in 30 min
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