Millefeuille with Wild Berries and Custard
Servings: 4 people
Ingredients
- 230 g puff pastry or 1 ready-made roll
- caster sugar to taste
- melted butter to taste
INGREDIENTS FOR THE CUSTARD:
- 400 g milk
- 100 g cream
- 100 g egg yolk
- 150 g caster sugar
- 23 g corn flour
- 20 g rice starch
- 1 vanilla pod
INGREDIENTS TO GARNISH:
- 100 gr. wild berries
- icing sugar
Instructions
- Place a glass bowl in the freezer that will collect your cream.
- Cut the vanilla pod into its length and extract the seeds. Set aside with a small knife.
- With the electric whisk, whisk the egg yolks with the sugar and vanilla seeds for at least a couple of minutes or until they are well whipped. Add the vanilla seeds and the starches.
- Heat the milk with the cream and vanilla pod. As soon as it starts to boil, remove the vanilla bean and pour the whipped cream into the milk. When the milk starts to boil again and flows out of the whisk, stir with a whisk for a few moments.
- After thickening the cream, pour it into the bowl you put in the freezer and cover it with cling film.
- Preheat the oven to 180 °.
- Roll out the puff pastry and cut it to obtain 12 equal rectangles.
- Place them on a baking sheet.
- Brush them with a little melted butter and sprinkle them with sugar. Prick with the levers of a fork and place in the oven for about 12/15 minutes until golden brown. Remove from the oven and let cool well.
- Transfer the cold cream to a sac-à-poche.
- Make the puff pastry alternating layers of puff pastry with layers of cream.
- Decorate with berries and icing sugar.