MILLE FEUILLE CAKE RECIPES

Steps:

• 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.
• 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. 
• Make the frosting by combining 125g icing sugar with 2-3 tbsp water. Set aside.
• 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.
• Using a palette knife, coat the top of the remaining rectangle of puff pastry with fondant icing.
• 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.
• 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.
• Return to the fridge for 30 minutes before slicing into 6 and serving. Tip: If your mille feuille is hard to slice, pop it in the freezer for an hour beforehand and it will slice more easily.
• 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

Steps:

• Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
• Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.