Preheat oven to 190°C.
Place the puff pastry dough on a baking tray covered with baking paper. Prick the dough all over with a fork to prevent it from rising too much when baking.
Bake this puff pastry dough for about 20 minutes.
5 minutes before the end of cooking time, sprinkle it with confectioner’s sugar.
Prepare the pastry cream:
Heat milk in a pot. Pour progressively the preparation pack into the milk and whisk. Bring to boil without stopping mixing until the mixture thickens.
Pour the cream in a bowl and cover with a plastic wrap. Make the plastic wrap adhere to the surface of the cream. Let it completely cool and put it in the fridge.
Cut delicately the puff pastry into rectangles: 3 rectangles per person. Once the pastry cream is cold, mix it with a whip. Add the chestnut cream and put this dough into a pastry bag.
Assemble the mille-feuille: alternate one rectangle of puff pastry and one layer of cream. Sprinkle confectioner’s sugar on top of the mille-feuille. Bon appétit!
Recipe made by Dame Théière.