Directions
Make the Custard Cream:
Heat the milk with the split vanilla pod to infuse the flavor.
In a separate bowl, whisk the egg yolks with sugar and corn starch until well combined.
Gradually add the warm milk mixture to the egg yolk mixture, stirring constantly until thickened.
Remove from heat and stir in the butter. Allow the cream to cool.
Prepare the Puff Pastry:
Roll out the puff pastry and divide it into three equal rectangles.
Poke holes in each rectangle with a fork to prevent puffing.
Bake at 180°C (350°F) for about 25 minutes, or until golden brown.
Make the Icing:
In a mixing bowl, combine egg whites with icing sugar and lemon juice. Whisk until you achieve a smooth consistency.
Decorate:
Spread the icing on one of the baked puff pastry rectangles and drizzle with melted chocolate.
Assemble the Mille-Feuille:
Layer the three rectangles of puff pastry with custard cream in between each layer.
Finish with the decorated top layer and enjoy!
This mille-feuille cake is a delightful combination of creamy custard and flaky pastry, making it a perfect dessert for any occasion!
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