Millefeuille with pastry cream, mascarpone and marbled glaze

Ingredients

• 1 sheet (≈250 g) Puff pastry (quick method) (At room temperature, kept chilled before use)
• 500 ml Whole milk (Whole for richer flavor)
• ½ Vanilla bean (Split lengthwise)
• 4 Egg yolks (Medium-sized eggs)
• 100 g Caster sugar
• 20 g All-purpose flour
• 20 g Cornstarch (Maïzena)
• 200 g Mascarpone (At room temperature)
• 200 g Ready-to-use pastry fondant (White fondant, at room temperature)
• 100 g 70% dark chocolate (Melted for marbled design)
• 20 g Powdered sugar (To caramelize the tops of the bases)
• A few teaspoons Water (To adjust fondant consistency if needed)

Instructions

1. Prepare the puff pastry

   Divide the sheet of puff pastry into three equal parts. On a lightly floured surface, roll each part with a rolling pin until reaching a thickness of 2‑3 mm. Prick the surface with a fork, then cut a 20 cm wide hexagon using the template. Remove the trimmings.

   Time: PT15M

2. Assemble the three layers and refrigerate

   Stack the three cut hexagons, each layer separated by parchment paper. Place the assembly in the refrigerator for at least 3 hours so the dough relaxes and stays firm.

   Time: PT5M

3. Heat the milk with the vanilla

   Pour the milk into a saucepan, add half of a split vanilla bean. Bring to a boil, then remove from heat.

   Time: PT5M

   Temperature: 100°C

4. Mix yolks, sugar and dry ingredients

   In a bowl, whisk the 4 egg yolks with the caster sugar until the mixture lightens. Sift the flour and cornstarch over the mixture and gently fold in.

   Time: PT5M

5. Temper the pastry cream

   Remove the vanilla bean from the hot milk, scrape the seeds with the back of a knife and add them to the milk. Slowly pour the hot milk in a stream over the egg mixture while whisking constantly.

   Time: PT5M

6. Cook the pastry cream

   Return everything to the saucepan and cook over medium heat, stirring constantly with a wooden spatula. As soon as the first bubbles appear, continue cooking for an additional 30 seconds, then remove from heat.

   Time: PT5M

   Temperature: 80°C

7. Cool the cream

   Transfer the cream to a container, cover immediately with cling film, pressing it against the surface to prevent a skin forming. Place in the refrigerator until completely cooled (about 1 hour).

   Time: PT5M

8. Bake the pastry bases

   Preheat the oven to 180 °C. Place each hexagon on a baking sheet lined with parchment paper, place a rack or a metal grid on top to control puffing. Bake 15‑20 minutes until the pastry is golden and slightly risen.

   Time: PT20M

   Temperature: 180°C

9. Caramelize the tops

   Immediately out of the oven, lightly sprinkle each base with powdered sugar and return to the oven for 2‑3 minutes to achieve a light caramelization.

   Time: PT5M

   Temperature: 180°C

10. Cool the bases

    Transfer the baked bases onto a cooling rack and let cool completely before handling.

    Time: PT5M

11. Prepare the fondant glaze

    Heat the pastry fondant over low heat until it reaches 37 °C, stirring with a spatula. Adjust consistency with a few drops of water if the fondant is too thick.

    Time: PT5M

    Temperature: 37°C

12. Make the melted chocolate cone

    Melt the dark chocolate in a bain-marie or microwave (30 s at 50% power, stir, repeat). Fill a small paper cone with the melted chocolate, cut the tip to create a small opening.

    Time: PT5M

13. Glaze and marble the top

    Place the final pastry base on a rack, pour the hot fondant over it and spread quickly with a palette knife. Using the cone, draw parallel lines of melted chocolate at 1 cm intervals, then, with a knife, create the marbled effect by drawing crossed strokes.

    Time: PT10M

14. Incorporate mascarpone into the pastry cream

    Once the pastry cream is well chilled, fold in the mascarpone with a whisk until a homogeneous texture is achieved.

    Time: PT5M

15. Fill the layers with cream

    Put the mascarpone cream into a pastry bag fitted with a large round tip. On the first base, pipe regular dots of cream. Cover with the second base and repeat. Finish with the third base decorated with fondant.

    Time: PT10M

16. Final assembly

    Place the fondant‑decorated top on the two already filled layers. Let rest for 5 minutes for the glaze to set, then serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g