Custard Millefeuille - cooking recipe

Ingredients

400 g frozen puff pastry, thawed to room temperature
Filling
250 ml milk
250 ml pouring cream
30 g butter
5 ml vanilla essence
80 ml caster sugar
45 ml custard powder
15 ml cornflour
60 ml water
3 egg yolks

Preparation

Method:
Pre-heat oven to 200\u00b0C.
Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
Remove from oven and allow to cool on a cooling rack.
Filling:
Heat the milk, cream and butter until just under boiling point.
Remove from heat and add the vanilla essence.
Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
Add the custard mixture to the warm milk mixture and stir until smooth.
Add the egg yolks and once again, stir until smooth.
Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
Remove from heat and allow to cool till room temperature.
In the meanwhile, halve the puff pastry squares.
Spoon a thick layer of the custard filling onto one half of the pastry square.
Place the top half of the square on top of the custard.
Gently sieve/dust puff pastry lid with icing sugar.
Enjoy!