(a type of millefeuille)
Puff pastry (can be substituted with ready-made puff pastry)
5 cups bread flour
2 cups water, or as needed
2 1/2 teaspoons salt
2 cups unsalted butter, at room temperature
1 cup milk
1 cup double cream
1 vanilla pod, split, seeds scraped out
5 and ½ tbsp sugar
2-3 egg yolks
Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ”turns”. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.
Line a square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan lined with tin foil.
Preheat the oven to 200° C. Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to a boil, then remove from heat and remove the vanilla pod. Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until thick custard is formed. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
Remove from pan, cut into squares and dust with icing sugar.
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