4. Assemble the Millefeuille:

Now that your puff pastry and pastry cream are ready, it’s time to assemble your Millefeuille.

• Place the first layer of puff pastry on a serving platter.
• Using a pastry bag or piping bag, pipe a generous layer of the pastry cream onto the pastry sheet. Spread it evenly across the surface using a spatula.
• Place the second puff pastry sheet on top of the cream and repeat the process of piping the cream over it.
• Place the final layer of puff pastry on top.

5. Decorate the Millefeuille:

• Once the dessert is fully assembled, pour the icing over the top layer of pastry. You can use a spatula to spread it evenly across the surface.
• If you used dark chocolate, drizzle it over the icing in a zigzag pattern or in decorative lines.
• To add an extra touch of class, you can sift a little powdered sugar on top of the dessert for a snow-like finish.

Let the Millefeuille rest for a few minutes to allow the icing to set before slicing.

6. Serve and Enjoy:

Cut the Millefeuille into generous slices using a sharp knife. The layers should be visible, with the creamy pastry cream in between the crispy puff pastry layers. Serve immediately and enjoy this fragrant, decadent dessert.

Recipe Variations:

• Fruit Millefeuille: Add fresh fruit like raspberries, strawberries, or sliced kiwi between the layers of pastry cream for a refreshing twist.
• Chocolate Millefeuille: Replace some of the milk in the pastry cream with melted dark chocolate to create a rich chocolate pastry cream.
• Caramel Millefeuille: Drizzle caramel sauce between the layers of pastry cream for an indulgent and flavorful variation.