Mille-feuille

What to get ready

• Puff pastry 400 g
• Fresh milk 480 ml
• Chicken eggs 4
• Sugar 100 g
• Cornstarch 40 g
• Vanilla 4 g
• Powdered sugar 60 g
• Dark chocolate 40 g

Method

1. 1 Roll out the puff pastry dough thinly, place it on a baking tray, cover with parchment paper, and place a second tray on top.
2. 2 Bake at 200°C for 25 minutes until the cake rises evenly but remains flat. Let cool, then cut into three equal rectangular pieces.
3. 3 To make custard: heat the milk with vanilla, whisk the egg yolks with sugar and cornstarch, then stir over low heat for 5 minutes until smooth and thick.
4. 4 Let the cream cool, pipe a thick layer of cream onto the first cake layer, place the second layer on top, and then pipe another layer of cream.
5. 5 Place the last piece of cake on top, and sprinkle powdered sugar over the entire surface.
6. 6 Draw a pattern on melted dark chocolate, then use a toothpick to create a marbled effect. Let it chill for 30 minutes before cutting.

With an appliance

• Air fryer 2 hr 36 min

  Replace step 2: spray oil on the tray, place an additional small tray to press the dough surface, then run the oven at 215 degrees for 15 minutes, rotating after 8 minutes; the crust will become crispy 10 minutes sooner but must be divided into smaller pieces.