Indulge in the Layers of Flaky Puff Pastry with Sweet Vanilla Cream

This classic Mille Feuille Napoleon Pastry is a showstopper dessert that combines layers of flaky puff pastry with rich pastry cream and a sweet glaze. Perfect for special occasions or as a delicious treat any time of the day.

Ingredients

• 1 package of frozen puff pastry sheets
• 1 cup milk
• 1/2 cup sugar
• 4 egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Powdered sugar for dusting
• Optional: fresh berries for garnish

Directions

1. Thaw the puff pastry sheets according to the package instructions.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Cut the pastry sheets into equal rectangles and place on the baking sheet.
4. Bake the pastry sheets in the preheated oven for 15-20 minutes or until puffed and golden brown.
5. While the pastry is baking, prepare the pastry cream. In a saucepan, heat the milk until warm.
6. In a bowl, whisk together sugar, egg yolks, cornstarch, and vanilla extract until smooth.
7. Slowly pour the warm milk into the egg mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly.
9. Remove from heat and let it cool to room temperature.
10. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream.
11. To assemble the Mille Feuille, layer the puff pastry with the pastry cream mixture, repeating until desired height is achieved.
12. Finish with a final layer of puff pastry on top and dust with powdered sugar.
13. Refrigerate the Mille Feuille for at least 1 hour before serving.
14. Garnish with fresh berries, if desired, before serving.

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