Mille feuille or custard slice

Introduce

Chef :

Shandré Candiotes

Mille feuille or custard slice

You can make it with rough puff pastry or classical puff pastry. Recipes are in my profile

Ingredient

250 g

Cooking instructions

* Step 1

Preheat oven to 180°C. Divide cold puff pastry into 3 pieces. Roll into 3 rectangles as thin as possible. Does not have to be neat rectangles as is it will be cut.

* Step 2

Take a baking sheet and turn it upside down. Sprinkle castor sugar on sheet. Place puff pastry on sugar. Sprinkle castor sugar on pastry and place another baking sheet on top with bottom touching pastry. Bake for 25 minutes or until golden

* Step 3

As soon as it comes out of oven immediately cut edges of making three pastry layers the exact same size.

* Step 4

Pastry cream: sift cake flour and castor sugar together. Whisk 1/4 of the milk into the egg yolks, then add the flour and castor sugar and whisk until completely smooth

* Step 5

Heat remaining milk in a pot. As soon as the milk comes to a boil, whisk approximately one-third of it into the egg-and-flour mixture and blend completely. Pour the egg mixture into the pot.

* Step 6

Stir constantly until the custard thickens. As it thickens, the custard will go through a lumpy stage. Although you should not be alarmed, you should increase the speed of you stirring. Continue to stir vigorously, and it will smooth out and thicken just before coming to a boil. Add vanilla essence

* Step 7

Allow pastry cream to boil approximately 1 minute, stirring constantly

* Step 8

Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl.

* Step 9

Fold in the butter until melted. Do not overmix, as thus will thin the custard. Cover by placing plastic wrap in the surface of the custard. Chill in a an ice bath.

* Step 10

Topping: Mix icing sugar and lemon juice together until it forms a thick paste. Melt chocolate and add a tablespoon of icing sugar to melted chocolate.

* Step 11

Assembly: place puff pastry sheet on plate. Pipe pastry cream and again another layer of puff pastry. Top with pastry cream and add last puff pastry sheet. Decorate with icing sugar and chocolate.

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