Mille Feuille || Quick and Easy Recipe || Chef Sushil

Once must try.....

Puff Pastry Dough
250 grams all-purpose flour
250 grams bread flour
25 grams salt
175 grams water
100 grams unsalted butter
5 grams white vinegar
All-purpose flour, as needed for dusting

Vanilla Bean Pastry Cream
480 grams whole milk
2 vanilla beans, seeds and juice scraped
120 grams egg yolks
120 grams granulated sugar
57 grams cornstarch
56 grams unsalted butter
In a medium pot bring the milk and scraped vanilla to the boil. In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together in the pot and cook at a boil for about 2 minutes. Stir in the butter with a whisk.Cover the surface with plastic wrap and set aside in the re- frigerator.

Chantilly Cream
480 grams heavy cream
60 grams confectioner’s sugar
In a stand mixer fitted with the whisk attachment beat the cream at medium speed until it begins to thicken. Add the sugar and continue to beat until the cream is very stiff and stands in firm peaks on the beater when it is lifted from the bowl. Cover and refrigerate until ready to use.

Assembly
Baked Puff Pastry sheet
Chantilly Cream
Cut the full sheet pan of puff pastry into three equal rect- angles. Start by distributing half of the cream over one layer of baked Puff Pastry. Top with another layer of dough, press-ing gently to adhere it to the cream below.
Spread the remaining cream over the second layer of pas-try. Top with the third layer of pastry and again press down gently.

Mille Feuille || Quick and Easy Recipe || Chef Sushil