Millefeuille (Vanilla Custard Slice)

Pastry layers

• 500 g Puff pastry, all-butter preferred

Vanilla custard filling

• 500 ml Whole milk
• 6 Egg yolk
• 120 g Caster sugar
• 45 g Cornflour
• 40 g Unsalted butter
• 2 tsp Vanilla extract

To finish

• 20 g Icing sugar

1. Heat the oven to 200°C (390°F). Line two baking trays with parchment paper.
2. Roll the puff pastry on a lightly floured surface to about 3 mm thick, then cut into 3 equal rectangles. Prick all over with a fork, set on the trays, and cover with another sheet of parchment paper; sit a second tray on top to keep the pastry flat.
3. Bake for 20 minutes, then remove the top tray and parchment. Continue baking for 8 to 12 minutes until deeply golden and crisp, rotating the trays halfway if needed.
4. Cool the pastry layers completely on the trays. If any pieces have puffed unevenly, gently press them flat while still warm, taking care not to crack them.
5. Meanwhile, make the custard: warm the whole milk in a saucepan over medium heat until steaming but not boiling. In a bowl, whisk the egg yolks, caster sugar and cornflour until smooth and pale.
6. Pour the hot milk onto the yolk mixture in a steady stream, whisking constantly. Return everything to the saucepan and cook over medium heat, whisking, until very thick and bubbling, about 2 to 4 minutes.
7. Take off the heat and whisk in the unsalted butter and vanilla extract until glossy. Pass the custard through a sieve-strainer into a bowl, then cover the surface directly and chill until cold and firm.
8. To assemble, place one pastry rectangle on a board and spread over half the chilled custard in an even layer. Top with a second pastry rectangle, spread with the remaining custard, then finish with the final pastry layer.
9. Chill the assembled millefeuille for 15 minutes to help it slice cleanly. Dust generously with icing sugar, then cut with a sharp serrated knife using gentle sawing motions.

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