Strawberry & Vanilla Crème Patisserie Millefeuille
Makes 6-8 pastries
Active cooking time 10-15 minutes
1 17.3 ounce box of frozen puff pastry sheets, thawed but cold
Vanilla Crème Patisserie
1 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
3 egg yolks
Pinch of salt
2 1/2 tablespoons cornstarch
1 teaspoon vanilla
1 cup strawberry jam
1/2 cup powdered sugar for dusting
Slice puff pastry into 6 equal parts per sheet and bake per the package instructions on a parchment-lined baking sheet.
To prepare crème patisserie, add milk, cream, sugar, eggs, egg yolks, salt, and cornstarch to a cold medium-sized sauce pan. Turn heat to low, and whisk constantly over low heat until cream begins to thicken. Toggle between medium and low heat as needed to achieve a thick pudding-like cream. Add vanilla and refrigerate in a covered container.
To assemble the pastry, take one baked square of puff pastry and gently pull apart, creating two halves. Spread 1 tablespoon of jam on bottom of puff and top with 2 tablespoons of crème pat. Repeat this process once more and finish with a pastry cap. Dust with powdered sugar.