It's a delicate tower of crisp puff pasty and luscious pastry cream.
Whip the cream, then fold it into the cooled custard mixture using a silicone spatula or whisk. Cover the surface with plastic wrap and refrigerate for at least 2 hours.Bake the puff pastry. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Roll out the puff pastry dough ⅛-inch thick into a rectangle that will fit on your baking sheet. Transfer the dough to the baking sheet, then place a piece of parchment paper on top to cover it.
Depending on the size of your serving plate, carefully cut the pastry into three squares, rectangles, or circles of equal size .Sift a layer of confectioners’ sugar on top of one of the layers and bake it for 5 minutes at 450°F, watching it carefully so that it caramelizes but does not burn.Assemble the mille-feuille. Scrape the cream into a pastry bag fitted with an open star pastry tube.Cover the rosettes with one of the puff pastry layers and pipe a second layer of cream rosettes.
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