Step 1:
In a glass bowl, add the egg yolks and sugar.
Step 2:
Whisk with an electric mixer until the mixture is pale and creamy.
Step 3:
Add the flour and continue whisking until fully combined.
Step 4:
Slowly pour in the hot milk, whisking continuously.
Step 5:
Transfer the mixture to a saucepan. Cook over medium-low heat for about 10 minutes, stirring constantly, until the cream thickens.
Step 6:
Let the pastry cream cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour.
Step 7:
Once chilled, gently fold in the chocolate chips using a spatula.
Step 8:
Roll out the puff pastry sheets slightly and prick them all over with a fork.
Step 9:
Bake in a preheated oven at 350°F (180°C) for 13 minutes.
Step 10:
After 13 minutes, remove from the oven, dust with powdered sugar, prick again with a fork, and bake for another 5 minutes until golden. Let cool.
Step 11:
Once the pastry sheets are cool, start layering:
Place one sheet down, pipe a layer of pastry cream, add another sheet, pipe another layer of cream, and top with the final pastry sheet.
Step 12:
Generously dust the top with powdered sugar before serving.
Enjoy your creamy, crunchy mille-feuille!
Would you also like a simplified “quick version” for a short recipe card or social media caption? 📋✨
I can whip that up too if you want!
