Custard Millefeuille

READY IN: 30mins
YIELD: 12 slices




  • Method:
  • 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.
  • Enjoy!