Mille-Feuille

Ingredients

• 2 cupsall-purpose flour
• 1/2 cupbutter — cold
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract

Method

1. Begin by preparing the pastry dough. In a large mixing bowl, combine 2 cups of all-purpose flour with 1/2 cup of cold butter, cut into small cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This ensures a flaky texture in the final pastry.
2. Add a pinch of salt and 1/4 cup of cold water to the flour mixture. Stir with a fork until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
3. Preheat your oven to 200°C (390°F). Roll out the chilled dough on a floured surface to a thickness of about 3mm. Cut the dough into three equal rectangles. Place them on a baking sheet lined with parchment paper, prick all over with a fork to prevent puffing, and bake until golden brown, about 15 minutes. The pastry should be crisp and lightly browned.
4. While the pastry cools, prepare the custard filling. In a medium saucepan, combine 1/2 cup sugar with 3 egg yolks and whisk until pale and thick. Add 1 tsp vanilla extract and 1 1/2 cups of milk. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon without running off. Be careful not to let it boil, as this can cause curdling.
5. Remove the custard from the heat and let it cool to room temperature. Once cooled, cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate until set.
6. To assemble the Mille-Feuille, place one pastry rectangle on a serving platter. Spread half of the chilled custard evenly over the pastry. Top with the second pastry rectangle and spread the remaining custard. Finish with the third pastry rectangle, pressing gently to ensure the layers adhere.
7. For the final touch, dust the top layer with powdered sugar or drizzle with a simple icing made from 1/2 cup confectioners' sugar mixed with a few drops of water until smooth. Slice the Mille-Feuille using a sharp, serrated knife to ensure clean cuts through the layers. Serve chilled to enjoy the contrast of crisp pastry and creamy filling.