Crusty and delicate puff pastry generously layered with soft vanilla custard is what the world's famous Millefoglie cake all about!

INGREDIENTS

1kg puff pastry

Cream:

500g milk

1 tsp vanilla

50 g powdered sugar

100g egg yolks

45g corn starch

150g butter

50g dark chocolate

White icing

METHOD 

In the saucepan add the milk, vanilla and half the sugar into the pan.

In a bowl, beat the yolks with powdered sugar. Add corn starch and beat again. When the milk boils, pour some milk onto the yolks and mix well. Pour the yolks into the milk and set on fire (stir constantly with a whisk) until it thickens. Cook for 4 minutes on low heat.

Put the cream on a plate, cover with film and refrigerate.

When the cream is cold, whip it with butter.

Roll out puff pastry 2 mm thick in a 70 x 25 cm rectangle and put on baking paper. Pierce with a fork. Put the grate on it and 30 minutes at 180°C/350°F. After 30 minutes, remove the top sheet and sprinkle with powdered sugar. Cook another 10 minutes to caramelize. Cut into 3 and let cool on a wire rack.

Add the cream on top of puff pastry, cover with a second puff pastry and gently press to compact the cream. Give a layer of cream and finish with the last puff pastry. Press lightly. Pour icing, decorate with chocolate. Using a knife, create a decor.