Chestnut cream Mille-feuille

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.

Set-up:

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.