Our take on traditional French mille-feuille recipe, layers of puff pastry alternated with layers of rich Custard pastry cream, perfect for any tea party.
Ingredients:
Prepare Custard Filling:
-Doodh (Milk) 500ml
-Anday ki zardi (Egg yolks) 4
-Sugar 150g (approx. ½ Cup)
-Cornflour 40g (approx. 4 tbs)
-Vanilla essence ½ tsp
-Makhan (Butter) 15g (approx. 1 tbs)
-Puff pastry 250g
Assembling:
-Whipped cream
-Chocolate as required
-Chocolate chips
-Cherry
Directions:
Prepare Custard Filling:
-In a saucepan,add milk & bring it to boil.
-In a bowl,add egg yolks,sugar,cornflour,vanilla essence & whisk well.
-Gradually add hot milk (approx. 1 Cup) in a bowl & whisk well.
-On a saucepan,place sifter,add custard mixture & strain,whisk well & cook until it thickens (5-6 minutes).
-Add butter & whisk well.
-On a bowl,place sifter,add prepared custard,strain & cover the surface with cling film & refrigerate for 6 hours or overnight.
-Custard cream can be made a day in advance.
-Remove cling film,beat well until its smooth then transfer to a piping bag & refrigerate until use.
-Sprinkle dry flour,place puff pastry & roll out with the help of rolling pin.
-Remove the uneven sides & cut into rectangles (2x4 inches).
-Transfer the rectangular on a baking tray lined with butter paper,cover with butter paper & place another baking tray on it.
-Keep heavy object on baking tray before baking to weigh it down.
-Bake in preheated oven at 160C until golden & crispy (24 minutes) & both grills on.
-Take out from oven & let them cool on a cooling rack (makes 18).
Assembling:
-On a puff pastry layer,add prepared custard filling & place second layer of puff pastry on it & repeat the process with the second layer.
-Place third puff pastry layer on top & garnish with whipped cream,chocolate,chocolate chips,cherry & serve (makes 6).
