Flower Shaped Mille Feuille Dessert
Ingredients
- 1 package Puff pastry sheets
Pastry cream
- 1 1/2 cups whole milk
- 1 vanilla bean, split and scraped
- 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 6 large egg yolks
- 3/4 cup heavy cream
Preparation
Pastry cream
Simmer milk, vanilla bean, and half of the sugar in a pot.
In a bowl, whisk cornstarch, remaining sugar, and egg yolks.
Gradually whisk in the warm milk mixture.
Return to pot and cook until it boils, stirring constantly for 3-5 minutes.
Strain the mixture, cover with plastic wrap, and chill.
Whip cream to medium peaks and fold into the cooled pastry cream. Transfer to a pastry bag.
Puff pastry flower
Preheat the oven to 400°F.
Unroll pastry dough, sprinkle with cinnamon sugar, and roll.
Cut into 4 equal pieces.
Cut one piece into 5 sections for petals.
Arrange the sections in a circular shape with petals turned downward. Place a small dough piece in the center.
Brush with egg wash and bake until golden and crisp.
Pipe pastry cream onto one flower-shaped pastry and cover with another.
