Step 1
Separate the egg whites from the yolks1.
step 2
Beat the egg yolks with the sugar with an electric whisk2.
step 3
You must get a swollen and foamy mixture3.
Step 4
Then add the sifted cornstarch to the egg mixture4 and mix gently to avoid breaking down the mixture.
Step 5
Heat the milk with the vanilla in a saucepan5.
Step 6
Once it boils, add the beaten egg6.
Step 7
The egg mixture will float on the surface for a few seconds7, so craters will form soon after.
Step 8
Then it’s time to mix vigorously for a few moments: you will see that the cream will shortly take on its typical velvety consistency8.
Step 9
Remove from heat and pour the cream into a low, wide container to cool9.
Step 10
Cover with cling film and set aside10.
Step 11
Cut the puff pastry roll in half and place the two rectangles on a baking tray lined with baking paper11.
Step 12
Prick the surface to prevent it from swelling unevenly when cooking12.
Step 13
Spread some granulated sugar on the surface and bake at 200 °C for about 10-15 minutes13.
Step 14
When golden brown, remove the trays from the oven and let them cool14.
Step 15
Trim the sides by trimming the ends15.
Step 16
Shape the leaves to your taste16.
Step 17
Remember that each millefeuille must consist of 3 layers of dough17.
Step 18
Pour the now cold cream into a bag and fill the first sheet18.
Step 19
Cover with the second layer and continue in the same way19.
Step 20
In the end you will need to get three layers of puff pastry and two layers of custard20.
Step 21
Decorate the surface with plenty of powdered sugar21.
Step 22
Garnish with red fruits22.
Step 23
Store the millefeuille in the refrigerator until serving23.
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