Easy homemade Mille-feuille dessert

Make holes in the puff pastry and cook in the oven at 190°C for 20 minutes.

Pour 1 litre of milk and 135 g of sugar into a saucepan and leave to warm up.

Put the egg yolks and 135 g of sugar and stir them together. Then add 100 g of milk to the egg mixture and stir. Then add the cornflour. When the milk has boiled, pour half into the bowl with the eggs.

Stir and put back into the saucepan until the cream thickens. Add 100 g of butter and leave to cool down cover with cling film.

In another bowl, stir 300 ml of double cream until you get a yoghurt texture. Then pour into the cream patisserie and bind the two mixtures together.

Layer the puff pastry into a pan. Place the first layer of cream, then put the second layer of puff pastry and the second layer of cream.

For the last layer, crunch the puff pastry into bits and sprinkle them on top. Pour some icing sugar and place the Mille-feuille in the fridge to cool down.

Serve and enjoy!