Ingredients (6–8 servings)

For the Puff Pastry Layers:

• 2 sheets puff pastry (store-bought or homemade), thawed

For the Pastry Cream:

• 500 ml (2 cups) whole milk

• 120 g (½ cup) granulated sugar

• 4 large egg yolks

• 40 g (⅓ cup) cornstarch

• 40 g (3 tbsp) unsalted butter

• 1 tsp vanilla extract

For the Glaze:

• 150 g (1¼ cups) powdered sugar

• 2–3 tbsp water (adjust for consistency)

• 50 g (1.7 oz) dark chocolate, melted

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Instructions

1️⃣ Bake the Puff Pastry

1. Preheat oven to 200°C (400°F).

2. Place puff pastry sheets on parchment-lined baking trays. Prick all over with a fork to prevent excessive puffing.

3. Place another baking sheet on top as a weight to keep layers flat.

4. Bake for 15–20 minutes until golden and crisp. Cool completely.

5. Trim the pastry into equal-sized rectangles.

2️⃣ Make the Pastry Cream

1. In a saucepan, heat milk until just simmering.

2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour hot milk into the egg mixture, whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat until thickened.

5. Remove from heat, stir in butter and vanilla.

6. Cover with plastic wrap (touching the surface) and chill until cold.

3️⃣ Prepare the Glaze

1. Mix powdered sugar with water until smooth.

2. Spread evenly over one puff pastry sheet (this will be the top layer).

3. Drizzle melted chocolate in straight lines, then use a toothpick to create a feathered pattern.

4️⃣ Assemble the Mille-Feuille

1. Place one pastry sheet on a serving platter. Pipe or spread pastry cream evenly.

2. Add a second pastry sheet and another layer of cream.

3. Top with the glazed pastry sheet.

5️⃣ Serve

• Refrigerate for at least 1 hour before slicing with a serrated knife for neat layers.

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💡 Tips:

• For extra crunch, you can sprinkle baked pastry layers with powdered sugar and broil briefly before assembly.

• A mixture of whipped cream and pastry cream makes a lighter filling if desired.