Milhojas

 

Puff Pastry

1. cut puff pastry in 4 equal pieces. Place on a parchment paper covered baking tray, and prick surface with a fork

2. cover with parchment paper, place another baking tray right on top to prevent puffing

2. bake at 350°F (180°C) for 25 minutes, remove top baking tray and parchment paper, and bake for 2-5 minutes longer until golden brown

Pastry Cream

1 1/2 cups (355ml) whole milk

1/2 cinnamon stick

2 egg yolks

1/4 cup (50g) sugar

1/4 cup (30g) cornstarch

1 teaspoon vanilla extract

1. heat 1 cup milk on low together with cinnamon stick. Do not boil. 

2. whisk eggs, sugar and vanilla until light and fluffy

3. mix 1/2 cup (60ml) milk with cornstarch until no lumps show. Incorporate to egg mixture

4. discard cinnamon stick, and with heat on low to medium heat, pour in egg/cornstarch mixture and whisk continuously until mixture becomes a smooth cream

5. transfer to a bowl, cover (direct contact) surface of cream with plastic wrap. Allow to cool down to room temperature

Chantilly Cream

1 cup whipping cream

1/4 cup sugar

1/2 teaspoon vanilla extract

1/2 tablespoon gelatin powder

2 tablespoons water

1. mix gelatin powder with water and let stand

2. mix cream and sugar, and whip until soft peaks form

3. dissolve gelatin by heating it up in a microwave for a couple of seconds

4. drizzle gelatin and vanilla into cream mixture while you whip until stiff peaks form

Assembling

1. place 1 puff pastry plate on bottom, cover with half pastry cream. Repeat

2. cover third puff pastry plate with Chantilly cream. Top with last pastry plate

3. you can now either cover with powdered sugar for a rustic look, or freeze for 1 hour, then cut the sides for a cleaner look, and sprinkle with powdered sugar