Custard Millefeuille by Nikita Palmier


  • 400 g frozen puff pastry
  • 250 ml milk
  • 250 ml cream
  • 30 g butter
  • 5 ml vanilla essence
  • 80 ml caster sugar
  • 45 ml custard powder
  • 15 ml cornflour
  • 60 ml water
  • 3 egg yolk


Pre-heat oven to 200°C. Roll out puff pastry and cut in squares ( approx 4 x 5 cm). Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown. Remove from oven and allow to cool on a cooling rack.

Filling: Heat the milk, cream and butter until just under boiling point. Remove from heat and add the vanilla essence. Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste. Add the custard mixture to the warm milk mixture and stir until smooth. Add the egg yolks and once again, stir until smooth. Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked. Remove from heat and allow to cool till room temperature. In the meanwhile, halve the puff pastry squares. Spoon a thick layer of the custard filling onto one half of the pastry square. Place the top half of the square on top of the custard. Gently sieve/dust puff pastry lid with icing sugar.

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