MILLE FEUILLE

1/2 cup custard powder
1/2 cup caster sugar
2 cups milk
2 teaspoons vanilla

300 mls thickened cream

3 sheets frozen puff pastry, thawed

mix the custard powder with 1/2 cup of the milk until well blended.

place the custard powder mix, the rest of the milk and sugar into a medium sized saucepan.

on a medium heat, bring to the boil. stirring till thick.

remove from heat, stir in vanilla and pour into a medium size bowl.

cover the surface of the custard with plastic wrap and refrigerate till cold.

while the custard is cooling cook the pastry.

heat oven to 200 c.

cover the bottom of a baking tray with baking paper.

place 1 sheet of pastry on the tray, cover the pastry with more baking paper,
(cut the paper down so it just covers the pastry) and place another baking tray on top of the pastry.

cook until golden on top. turn pastry over so the bottom is brown as well (placing tray back on top)

cool on wire rack till cold.

repeat with other 2 sheets of pastry.

once the custard is cold, whip the cream to soft peaks.

beat the cream into the custard. cover and place back into refrigerator until pastry is ready.

when the pastry is cold, cut each sheet into 8 rectangular pieces (in half, in quarters, in eighths).

on a medium tray, lay out 8 pieces of pastry.

place custard into a piping bag and pipe some custard over each piece of pastry.

top each with another piece of pastry.

pipe more custard to cover the pastry.

top each with the last pieces of pastry.

refrigerate for at least an hour.

dust heavily with icing sugar to serve.

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