Flower Shaped Mille Feuille Pastry
Ingredients
- 1 package puff pastry sheets
Pastry cream
- 1 1/2 cups whole milk
- 1 vanilla bean
- 1/2 cup granulated sugar, divided
- 1/4 cup cornstarch
- 6 large egg yolks
- 3/4 cup heavy cream
Preparation
Pastry cream
In a medium pot, simmer milk, vanilla bean, and half of the granulated sugar.
In a medium bowl, whisk cornstarch and remaining sugar, then whisk in egg yolks.
Gradually pour the warm milk mixture into the yolk mixture, whisking constantly.
Return the mixture to the pot and whisk well. Cook over medium-low heat until it boils, about 3-5 minutes, stirring constantly.
Strain the mixture, cover with plastic wrap, and refrigerate until fully chilled.
Whip heavy cream in a stand mixer to medium peaks. Fold it into the cooled pastry cream and transfer to a pastry bag.
Puff pastry flower
Unroll the pastry dough and sprinkle generously with cinnamon sugar.
Roll the dough to incorporate the sugar within the layers.
Cut the rolled dough into 4 equal pieces.
Cut one piece into 5 smaller sections for petals. Arrange them in a circular shape, turning petals downward. Place a small dough piece in the center.
Brush the flowers with egg wash.
Bake according to package instructions until golden and crisp.
Take one flower-shaped pastry, pipe pastry cream onto it, and cover with another flower-shaped pastry.
