Classic Mille-Feuille

Ingredients

• 1 cup whole milk
• ½ pod vanilla bean, or 1 teaspoon vanilla extract
• 4 whole large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• 2 sheets frozen all-butter puff pastry sheets
• ½ cup granulated sugar, for caramelizing
• 2 tablespoons confectioners' sugar, for dusting

Instructions

1. 1

   Pour 1 cup of whole milk into a medium saucepan. If using a vanilla bean, split it lengthwise with a small knife and scrape out the black seeds with the back of the blade — add both the seeds and the split pod to the milk. If using vanilla extract, set it aside for now. Set the saucepan over medium heat and bring just to a gentle simmer, watching for small bubbles around the edges. Remove from heat and let steep for 10 minutes to infuse the vanilla flavor, then remove the pod if used.

2. 2

   While the milk steeps, whisk together 4 large egg yolks and 0.25 cup of granulated sugar in a medium bowl. Whisk vigorously for about 2 minutes until the mixture becomes pale and thick — this incorporates air and helps prevent lumps. Sift 2 tablespoons of all-purpose flour and 1 tablespoon of cornstarch directly into the egg mixture and fold gently with a rubber spatula until just combined. The mixture should be smooth with no visible streaks of flour.

3. 3

   Slowly pour the hot (or warm) infused milk into the egg mixture while whisking constantly — this tempers the eggs so they don't scramble. If using vanilla extract instead of a pod, add 1 teaspoon now while whisking. Once fully combined, strain the mixture through a fine-mesh strainer back into the saucepan, pressing gently with a spatula to remove any lumps.

4. 4

   Set the saucepan over medium heat and cook, whisking constantly, until the cream thickens and just begins to bubble — you should see a few large bubbles breaking the surface. This should take 2-3 minutes. The cream will coat the back of a wooden spoon and leave a clear trail when you draw your finger across it. Remove from heat and whisk in 1 tablespoon of unsalted butter until melted and fully incorporated.

5. 5

   Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 30 minutes while you prepare the puff pastry. The cream can be made up to 1 day ahead.

6. 6

   Preheat your oven to 400°F. Line two large baking sheets with parchment paper. Remove 2 sheets of frozen all-butter puff pastry from the freezer and let them thaw at room temperature for about 5 minutes — they should be flexible enough to unfold without cracking, but still very cold.

7. 7

   Unfold one puff pastry sheet onto a prepared baking sheet. Do not stretch it; let it relax naturally. Using a sharp knife, trim the pastry into a neat 9 by 12-inch rectangle, then prick the entire surface all over with a fork — this prevents the pastry from puffing too much in the center and helps it stay relatively flat. Repeat with the second pastry sheet on the second baking sheet.

8. 8

   Bake both sheets in the preheated oven until the pastry is golden brown and crisp, about 12-15 minutes. Watch them closely — they should puff slightly and turn a deep golden color. If one sheet browns faster than the other, rotate it and move it to a different rack position. Remove both sheets from the oven and let the pastry cool completely on the baking sheets, about 10 minutes. They will crisp up further as they cool.

9. 9

   Once the pastry has cooled completely, prepare to make the caramelized sugar top. Sprinkle 0.25 cup of granulated sugar evenly over the surface of one pastry sheet using your fingers or the back of a spoon — cover it in an even, thin layer. Using a kitchen torch held about 4 inches from the surface, move the flame slowly and steadily across the sugar until it melts and turns a deep amber color, about 2-3 minutes. Be patient — the sugar will go from white to light caramel to deep golden. You want a deep, glossy amber, not black. This creates the signature crackling top. Let cool for 2 minutes so the caramel hardens and becomes brittle.

10. 10

    If you don't have a kitchen torch, you can place the sugared pastry sheet under a preheated broiler for 2-3 minutes, watching it constantly — the sugar will melt and caramelize quickly, so don't walk away. Remove as soon as it turns amber. Let cool for 2 minutes.

11. 11

    Spread or pipe the chilled pastry cream onto the un-caramelized pastry sheet in an even layer, using an offset spatula or the back of a spoon to smooth it into a thin, even coating. Leave about a 0.5-inch border around the edges. The cream should be about 0.25 to 0.5-inch thick.

12. 12

    Carefully invert the caramelized pastry sheet (caramel side up) and place it directly on top of the pastry cream layer. If the caramel sheet is fragile or has broken into pieces, carefully position the larger pieces on top in an appealing arrangement. Using a sharp serrated knife dipped in hot water (wipe the blade between cuts), slice the mille-feuille into 8 equal portions by cutting into the pastry gently with a sawing motion — don't press down, as this will crack the caramel and compress the layers. Wipe the knife clean between each cut.

13. 13

    Lightly dust the top of each slice with 2 tablespoons of confectioners' sugar sifted through a fine-mesh strainer for an elegant finish. Serve immediately while the pastry is still crisp and the caramel is still snappy. Mille-feuille is best enjoyed fresh within a few hours of assembly.

Tools you’ll need

• medium saucepan
• medium mixing bowl
• whisk
• rubber spatula
• fine-mesh strainer
• wooden spoon
• plastic wrap
• two large baking sheets
• parchment paper
• sharp knife
• fork
• kitchen torch (or broiler)
• offset spatula
• serrated knife
• fine-mesh sifter

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