Very Crispy Millefeuille with Milk Skin Recipe

Ingredients:

• 1 package puff pastry dough
• 1 cup milk
• 1 tablespoon cornstarch
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon water

Instructions:

1. Preheat oven to 400°F.
2. Cut the puff pastry dough into rectangles about 3 inches by 4 inches. Put on a baking sheet layered with parchment paper.
3. Prick the puff pastry with a fork and cover with another baking sheet of the same size to keep the puff pastry from rising too much.
4. Bake for about 15-20 minutes, or until puff pastry is golden brown and crispy. Let it cool down.
5. To make the milk skin, mix cornstarch and sugar in the saucepan. Add milk and vanilla extract into the mixture and whisk until smooth. Cook on medium heat, stirring constantly until thickened, which can take about 5-7 minutes.
6. Spread milk skin onto a silicone mat or parchment paper. Let it cool slightly and cut it into rectangles the same size as the puff pastry.
7. Place a layer of puff pastry on top of each milk skin rectangle.
8. Whisk together egg yolk and water and brush on top of puff pastry. You may also sprinkle icing sugar on top of your millefeuille to give it some colour and bring out the flavour.
9. Serve and enjoy!

Verdict:

This very crispy millefeuille with milk skin is an absolutely divine dessert. The puff pastry texture is light and flaky while the milk skin layer adds creaminess and sweetness to the dessert. The egg yolk enhances the flavor of the puff pastry and also adds a golden color to this dessert. You’ll love every bite!

Serving suggestions:

Serve your very crispy millefeuille with milk skin with a scoop of homemade vanilla ice cream and fresh berries. This dessert would be perfect for a special occasion or a fancy dinner party. Enjoy!