Famous millefeuille: cooking at home

1. To prepare the custard, first beat the egg and yolks with sugar.

2. Then add starch and mix well.

3. Heat milk with a piece of vanilla bean or vanilla sugar.

4. Combine the milk with the egg mixture and cook over low heat or in a water bath until thick, i.e. about five minutes with stirring.

5. Then strain the custard through a sieve or colander and cover the surface with cling film, placing it right next to the cream.

6. While the cream is cooling, take care of the puff pastry blanks.

7. Without defrosting, cut the sheets of dough into oblong layers.

8. Place them on a greased baking sheet and bake at 200 degrees for 20-25 minutes - until well browned.

9. Divide the resulting blanks into two halves along each.

10. Then cut into portions so that there are three small blanks for one millefeuille cake.

11. Fruits and berries should be washed and dried. Cut fruits such as kiwis and nectarines into small pieces.

12. Assemble the Millefeuille Cakes. Place a portion of cream on the bottom layer of dough and spread pieces of nectarine over the surface.

13. Cover the filling with a piece of puff pastry. Spread it with a portion of custard in the same way and arrange the kiwi slices.

14. Cover the filling with the last piece of puff pastry, spread with cream, decorate with berries, such as blueberries.

Millefeuille cake is ready. Sprinkle with crumbs from puff pastry, which was formed when cutting blanks. Happy tea!