Preparation of the puff pastry:
Preheat your oven to 180°C (thermostat 6).
Roll out the puff pastry to a thickness of 3 mm. Cut it into rectangles of identical size.
Prick each rectangle with a fork to prevent them from puffing up excessively.
Arrange them on a baking sheet and bake for 25 minutes until golden and crispy. Keep an eye on the cooking to prevent the dough from burning.
Preparation of the pastry cream:
While the dough is cooking, start the pastry cream. Bring the milk to a boil in a saucepan.
In a bowl, whisk the egg with the sugar and vanilla sugar. Add the flour and mix until smooth.
When the milk comes to the boil, pour it in a thin stream onto the egg-sugar-flour mixture, stirring constantly.
Transfer everything to the saucepan and return to the heat. Cook for a few minutes, stirring constantly, until the cream thickens.
Assembling the mille-feuille:
Let the pastry cream cool to room temperature. You can place plastic wrap on top to prevent a skin from forming.
Once the puff pastry rectangles are cooked and cooled, spread a layer of pastry cream on one rectangle and then cover with a second rectangle. Repeat if you want more layers.
Preparation of the icing:
Mix icing sugar with a little water to obtain a thick but still runny icing.
Spread the icing on the last layer of the mille-feuille using a brush.
Melt the square of chocolate and use it to create patterns on the white icing.
Finalization:
Let the icing harden. Serve the instant mille-feuille once the icing has set.
Advice :
For a neat presentation, use a piping bag to arrange the pastry cream and thus obtain a uniform and professional result.
Note :
This dessert is best after a few hours in the refrigerator, as the flavors have time to harmonize and the dough to soak up the cream.
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