Mille-feuille (French napoleon)

Preparation

1. 1

   Preheat the oven to 200 °C (400 °F). Roll out the puff pastry on a baking sheet, prick it well with a fork so it doesn't puff up too much, cover with a sheet of parchment then a second baking sheet (or a rack) to keep it flat. Bake for 20 minutes.

2. 2

   Let it cool, then cut it into three equal rectangles (keep the trimmings, they're great for snacking).

3. 3

   Make a pastry cream: heat the milk in a saucepan. Meanwhile, whisk the egg yolks with the sugar until pale, then add the flour and mix well.

4. 4

   Pour the hot milk gradually over this mixture while whisking constantly, so the yolks don't cook too fast, then pour everything back into the saucepan.

5. 5

   Thicken over low heat for 2 to 3 minutes, stirring constantly, until smooth and glossy. Cover with cling film pressed onto the surface and chill completely, at least 1 hour.

6. 6

   Build the mille-feuille: a layer of pastry, a layer of cold pastry cream, repeat three times, finishing with pastry.

7. 7

   Dust the top with icing sugar and chill before serving, so the layers hold together neatly when sliced.