Valentine Heart Mille-feuille
Mille-feuille is a classic French pastry that literally means “a thousand sheets” — referring to its many thin, flaky layers of puff pastry. It’s generally made with three layers of crisp puff pastry filled with pastry cream or whipped cream in between. This puff pastry is only made with two layers and I left the hearts puffy.
The Puff Pastry I used here:
https://jusrol.com/store-locator/
I used 2 rolls.
The pastry cream becomes soft and creamy as it sits at room temperature.
Valentine Heart Mille-Feuille
Ingredients
2 sheets Jus-Rol puff pastry
4 large egg yolks, room temperature
3 1/2 tablespoons (23g) cornstarch
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
1 tablespoon (14g) unsalted butter, room temperature
1½ teaspoons vanilla bean paste
1 cup (120ml) heavy whipping cream, cold
Powdered sugar, for finishing
Directions
** It is best to prepare the pastry cream the day before ** In a saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking constantly. Do not stop whisking or you will scramble your eggs. Return the mixture to the saucepan. Cook over medium heat, whisking until thick and bubbling. Remove from heat and whisk in butter and vanilla bean paste.
Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface so a skin doesn’t form and chill in the freezer for two hours or the fridge for four hours or until cold. Once chilled, whip the heavy whipping cream to soft peaks and fold it into the pastry cream until smooth and airy. Set in fridge while you prepare puff pastry.
Preheat your oven to 400 F and roll out your Jus-Rol puff pastry sheets leaving the parchment on one side and adding another piece of parchment paper on top. Press down the parchment paper and fold the sheet in half and using a pencil start from the top and draw a half heart to the bottom.
Use kitchen scissors to cut along your pencil line and unfold. You should have one giant heart. Do the same on the second puff pastry sheet. Place both hearts on their own baking sheet, leaving the bottom parchment paper. Remove the top piece of parchment paper and use a small heart cookie cutter to cut a heart from the center of your large heart. You can bake these extra hearts to use as decor later. Use a fork to make holes alol over the puff pastry to help allow the steam out. Bake for 25 minutes or until golden and flakey. Allow to completely cool.
Using a 1/2” round tip or star tip pipe half of the pastry mixture on the bottom heart. Add the second heart and pipe remaining custard mixture on second heart. ** I piped two stacks on each layer of puff pastry so it was quite tall.
Freeze for one hour then decorate or serve. Dust with powdered sugar before serving.
