- 50g sugar
- 75ml water
- 500g frozen puff pastry, defrosted
For the crème pâtisserie:
- 125g sugar
- 5 egg yolks
- 45g custard powder
- 500ml milk
- 40g butter
- 3 lemons, zest
- Preheat the oven 200˚C/gas mark 6. Heat the sugar and water together until the sugar has dissolved. Allow to cool This is your sugar syrup.
- Lay the pastry on a lined baking tray. Brush with the syrup and place a silicone sheet on top, then place another baking tray on top and place in preheated oven. Bake till golden brown, approximately 30 minutes.
- Remove from the oven and cool. The puff pastry should have risen only slightly. Cut into three long rectangles.
- Whisk together the sugar and egg yolks then add the custard powder and mix till smooth.
- In a saucepan heat the milk and butter. When the milk has reached boiling point, remove from the stove and stir half into the sugar mixture. Then pour this mixture back into the saucepan with the remaining milk and butter mix.
- Add the lemon zest while you continue to whisk. It should bubble for a few minutes. Be careful of the splashes.
- Place some of the warm crème pâtissière onto one rectangle of puff pastry and top with another rectangle. Place the remaining crème pâtisserie on top and finally add the third layer of pastry.
- Place in the fridge to cool. When chilled, cut into slices and decorate with icing sugar and a wedge of lemon.
Click here for more pastry recipes.
- Mille-feuille is impressive in appearance yet easy to make. Save yourself the bother of making puff pastry – you can buy good quality frozen pastry.
- Brush the pastry with a sugar syrup to give it a nice shiny professional finish.
- An extendable baking frame is useful here, place the bottom layer of pastry in the frame and use it to keep the mille-feuille stable until it is fully chilled.
- Want to make your own puff pastry? Try this recipe.