Chef Angelique's Mille Feuille

Mille-Feuille

• 400g    Home-made or convenience Puff pastry
• 3           egg yolks
• 250ml milk
• 20g       flour, sifted
• 50g       castor sugar
• 3ml      vanilla essence

• 250ml   icing sugar
• 5ml      water
• 5ml      lemon juice
• 30g       dark chocolate ganache

1. For the crème patisserie, Scald the milk and vanilla essence in a saucepan on the stovetop.
2. Whisk together yolks and sugar. Add flour, combine to a smooth paste.
3. Temper your egg yolk mixture with the scalded milk.
4. Return to a clean pot over a medium heat and stir until thickened. The mixture must reach boiling point. The flour will stabilise the mixture to prevent in from over coagulating, however we need to cook the flavour of the flour out.
5. Pass the thickened custard through sieve to remove any unwanted lumps.
6. Allow to cool with a piece of clingwrap on the surface of the custard, pierced with a knife. This will prevent a skin from forming.
7. Roll pastry very thinly and cut out 3 rectangles.
8. Weight down with baking tray and bake at 220°C. – cool.
9. Sandwich with crème pâtissière and glaze with water icing – to make the water icing just combine the water, lemon juice and icing sugar till smooth.
10. Melt chocolate and pipe lines over iced surface.
11. Use tip of paring knife or a tooth pick to create feathered effect.