Detailed step-by-step recipe with photos: Step 1
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Prepare all ingredients. Measure everything right away. First you need to prepare the custard. It cooks quite quickly, but requires time to cool, so I advise you to make the custard base in the evening, and bring the cream until ready in the morning. At the moment when the custard has completely cooled (it will need at least 4 hours in the refrigerator), you need to defrost the puff pastry and remove the butter from the refrigerator; we will need it soft, at room temperature. The cream will need to be chilled.
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Step 2
In a heavy-bottomed saucepan over medium heat, bring the milk to a boil. Turn off immediately, as soon as the milk begins to boil, remove the saucepan from the heat.
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Step 3
In a separate container, beat the yolks with sugar at high speed until light and fluffy.
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Step 4
Add starch to the yolks and beat for another minute until the mixture becomes smooth.
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Step 5
In a thin stream, stirring constantly, pour about half of the hot milk into the beaten yolks.
This must be done carefully so that the yolks do not curdle from the hot milk.
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Step 6
Return the saucepan with the milk to low heat, add the mixture of yolks and milk. Stirring constantly with a whisk, bring the cream until thick, this will take no more than 3-5 minutes. As soon as bubbles begin to appear on the surface, cook for literally 1-2 minutes. Turn off the heat and continue stirring until the mixture begins to cool and does not burn to the bottom.
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Step 7
A couple of minutes after turning off the heat, add 25 grams of butter. Mix with a whisk until smooth. Transfer the custard into a deep bowl and cover with cling film.
The film should lie close to the surface of the cream, so a crust will not form as it cools. Cool the cream completely at room temperature and then transfer to the refrigerator for at least 4 hours.
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Step 8
So, we have the custard ready, which has completely cooled and cooled in the refrigerator (at least 4 hours). Make Diplomat cream based on the custard. Beat soft butter (remaining 125g) with a mixer until fluffy, this will take about 5 minutes. It is better to use a spatula attachment.
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Step 9
Remove the cooled custard from the refrigerator. Beat it with a clean whisk until smooth.
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Step 10
Add the custard into the whipped butter in small portions, thoroughly whisk each portion until smooth.
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Step 11
In a separate bowl, beat the cold cream until stiff peaks form. For the cream to whip, it must be cold, the bowl and whisk must be clean, without water or greasy drops. First you need to beat at low speed, gradually increasing to maximum. As soon as the cream becomes thick and remains on the whisk in the form of peaks, stop whipping.
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Step 12
Fold the whipped cream into the custard in small portions. Each portion must be carefully mixed with a spatula, using an “up and down” motion. The cream is ready. You can put it in a pastry bag and put it in the refrigerator while you make the cakes.
At this stage, under no circumstances should you use a mixer, otherwise the cream will fall off, and it is important for us to maintain airiness.
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Step 13
Preheat the oven to 200 degrees, top-bottom mode. Roll out the thawed puff pastry into a thin layer a couple of millimeters thick.
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Step 14
Divide the dough into equal parts, I got 6 rectangles. Using a fork, prick the entire surface of the dough.
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Step 15
Place the dough on parchment and press it with a “weight” on top so that it does not rise. I used a wire rack, you can also cover with a second baking sheet. Bake the cakes in an oven preheated to 200 degrees for 20-25 minutes. The surface should be golden brown and the cakes should be crispy.
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Step 16
Sprinkle the cakes with powdered sugar and place in the oven for another 5 minutes. The sugar will caramelize and the surface of the cakes will be smooth, shiny and even crispier.
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Step 17
Cool the cakes completely and cut them in half lengthwise. It is most convenient to do this with a serrated knife.
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Step 18
Place cream and berries on one half, cover with the other half, do not press too hard.
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Step 19
Our classic Millefeuille dessert made from puff pastry is ready. You need to eat it as soon as you collect it. The layers should be crispy, literally crumbling on the plate. You can sprinkle the cakes with powdered sugar. Bon appetit!
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