1. Cook the pastry

    Preheat the oven to gas 6, 200°C, fan 180°C. Roll 500g block of puff pastry to a thickness of 2-3mm. Cut out a 30x20cm rectangle and transfer to a baking sheet lined with nonstick baking paper. Prick all over and place in the freezer to cool for a few minutes. Top the chilled pastry with a further sheet of nonstick baking paper. Place a second baking sheet over the top of the pastry (the extra weight will prevent the pastry expanding in the oven) and bake for 15-20 minutes or until golden. Remove from oven and place on a cooling rack. Once cool, use a serrated knife to cut into 3 neat strips, each 10x20cm, slicing off any untidy edges.

  2. Prepare the crème pâtissière

    Make the crème pâtissière. Empty 250ml milk into a medium saucepan and heat to just before boiling point, over a medium heat. Meanwhile, cream 3 egg yolks, 50g caster sugar and 2 tbsp of the hot milk in a medium bowl. Add 20g plain flour and 25g cornflour into the mixture before slowly pouring in the remaining hot milk, beating as you go with a balloon whisk.

    Return the mixture into the pan and bring slowly to the boil, stirring constantly. Don’t panic if it becomes lumpy, as it will eventually become smooth and very thick. Remove from the heat, stir through 1 vanilla pod, seeds scraped, then cover with clingfilm to prevent a skin forming, and leave to cool completely. Once completely cold, beat the crème pâtissière with electric beaters until smooth.

    Fold through 150ml double cream, whipped to stiff peaks and decant the thick sauce into a piping bag with a small round nozzle. Place in the fridge until needed.

     

  3. Mix the frosting

    Make the frosting by combining 125g icing sugar with 2-3 tbsp water. Set aside.

  4. Pipe the mille feuille

    Assemble the mille feuille by placing one rectangle of pastry in the centre of a board. Pipe over half of the crème pâtissière. Cover with a second rectangle of pastry and the remaining crème pâtissière.

  5. Spread the icing

    Using a palette knife, coat the top of the remaining rectangle of puff pastry with fondant icing.

  6. Add the chocolate

    Melt 30g dark chocolate, melted in the microwave. Pour the chocolate into a small parchment paper cone and cut the tip. While still soft, pipe over thin, straight lines of molten chocolate.

  7. Marble the topping

    Run a knife in the opposite direction to form a marbled pattern. Alternate the direction you drag the knife to create the traditional pattern. Once decorated, place the pastry on top of the mille feuille.

  8. Slice and serve

    Return to the fridge for 30 minutes before slicing into 6 and serving.

    Mille Feuille Final V2

    Tip: If your mille feuille is hard to slice, pop it in the freezer for an hour beforehand and it will slice more easily.

    Calories 605 (30%), sugar 36.9g (41%), fat 36.5g (52%), saturates 19g (95%), salt 0.66g (11%), based on 6 servings.

  9. Ingredients

    We've made a handy shopping list so you can get everything you need to make this impressive mille-feuille. Don't forget to screenshot before you go shopping!

    500g puff pastry
    250ml milk
    3 egg yolks
    50g caster sugar
    20g plain flour
    25g cornflour
    1 vanilla pod
    150ml double cream
    125g icing sugar
    30g dark chocolate