I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers.
The cream was fluffier as it had added italian meringue or whipped cream and the number of layers I think it is about the taste – the dutch and the romanians like it with two, the french and the brits with three or four. I like it with three.
To learn the story and have more info about how to make the cream part you can read the recipe I wrote: Thick custard or creme patissiere
To actually make the Millefeuille is not taking a lot of time. What will take time is waiting to cool down – the cream, the puff pastry and in the end waiting to set. But I can promise you it is worth your time if you like vanilla cream.
Ingredients
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Creme patissiere
- Puff pastry
- Icing
Instructions
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Creme pat
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Scale all the ingredients. Mix in a bowl 100 ml of milk, cornstarch, sugar, add the egg yolks and eggs. Put the rest of the milk to boil with the vanilla bean - if used.
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Whip the egg mix until homogenous.
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When the milk is simmering pour it over the egg mix. Do not stop mixing or your eggs might scramble from the hot milk.
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Return the mix in the initial pan and cook it over low heat mixing constantly until is done. You know it's done when 1. it doesn't have a floury taste and 2. when you coat the back of a spoon and you let it cool down (one-two minutes in the freezer) and it peals out from the spoon without leaving any traces on it.
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When done add the butter and the vanilla essence and mix until homogenous. Cover it with cling film on the surface of the cream, not on the bowl, to prevent it from forming a skin. Let it cool to room temperature and after in the fridge. Before using it to fill the cake, for a nicer texture, you should whip it for a few seconds.
Puff pastry
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Bake a full sheet of puff pastry in the oven on 220 until it's amber brown. on a baking paper. Before putting it in the oven prick the dough to prevent deforming it while is baking. Take it out and let it cool and after that cut it in 3 equal parts with a serrated knife to prevent cracking. In case of cracking you can use it for the middle layer.
Icing
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In a bowl mix together the sugar, water and, optional, the food colorant.
Putting together the Millefeuilles
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Start with a layer of puff pastry, add a layer of cream (half of the quantity), another puff pastry sheet , the last part of the cream and close it with the last puff pastry with the straight part up.
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If there are any crumbs left you can use it to decorate the edges.
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Pour the icing on top trying not to spill :)
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Leave it in the fridge for a few hours and than cut it with a serrated knife.
