Mille-feuille

Instructions

1. Prepare the puff pastry
   Preheat oven to 400°F (200°C). Roll the puff pastry to about 1/8 inch thickness. Cut into three equal rectangles. Place on parchment-lined baking sheets. Cover with another sheet of parchment and place a baking sheet on top to prevent excessive rising. Bake for 15-18 minutes until golden brown. Cool completely.
2. Make the vanilla custard
   In a saucepan, heat milk with vanilla bean and seeds until just simmering. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until pale. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat, strain through a sieve, and stir in butter. Cover with plastic wrap directly on the surface and refrigerate until cool, about 2 hours.
3. Prepare the cream filling
   Whip the heavy cream with 1/4 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled custard until combined. Transfer to a piping bag fitted with a large round tip.
4. Assemble the layers
   Place one pastry sheet on a serving plate. Pipe generous dollops of cream mixture evenly over the pastry. Top with second pastry sheet and repeat with more cream. Place the third pastry sheet on top, pressing down very gently.
5. Make the glaze
   Mix the remaining 3/4 cup powdered sugar with water until smooth to create a white glaze. Spread evenly over the top pastry layer. Before the glaze sets, drizzle lines of melted chocolate across the top, then drag a toothpick through the lines in alternating directions to create a marbled effect.
6. Chill and serve
   Refrigerate the assembled mille-feuille for at least 1 hour to set. When ready to serve, use a sharp serrated knife to carefully cut into portions, wiping the knife clean between cuts.