Mille Feuille Recipe: Store-Bought Puff Pastry, Silky Diplomat Cream and a Caramelized Crisp Top

Instructions

1. Preheat the oven to 400°F (200°C). Unroll the first sheet of puff pastry onto a baking sheet, prick it thoroughly with a fork, cover it with a second sheet of parchment paper and weigh it down with a second baking sheet.

2. Bake until golden, about 15 to 20 minutes. Do the same with the second sheet, but sprinkle it with 1 tablespoon of sugar before baking (it caramelizes in the oven and makes a crisp top layer). Let both sheets cool.

3. Cover the gelatin with 100 ml (1/3 cup) cold water in a small bowl and let it bloom. In a heavy-bottomed pot, whisk the yolks, sugar, flour and a little of the milk until smooth.

4. Add the remaining milk and cook over medium-low heat, stirring constantly, until you have a thick pudding. Remove from the heat and stir in the vanilla.

5. Warm the bloomed gelatin (in the microwave or over a water bath) until liquid, without boiling, and stir it into the hot custard.

6. Cover the custard with plastic wrap touching the surface (to prevent a skin) and let it cool to room temperature.

7. Whip the cream to stiff peaks. Gently fold it into the cooled custard by hand or on the lowest speed, until you have a fluffy diplomat cream.

8. Place the bottom sheet (the one without sugar) in a pan or on a board and spread all the cream over it, smoothing the top. Cover with the caramelized sheet (shiny side up) and press down lightly.

9. Refrigerate until set, ideally overnight. Slice with a serrated knife and dust with powdered sugar.