Russian Millefeuille (Print Version)
# Ingredients:
→ Quick Puff Pastry
01 -
2 eggs
02 -
400g unsalted butter, chilled or frozen, diced into small cubes
03 -
160ml cold water
04 -
3 tbsp vodka or brandy (can swap for water)
05 -
780g all-purpose flour, sifted
06 -
1/8 tsp kosher salt
07 -
2 tbsp white vinegar
→ Egg Yolk Custard Filling
08 -
85g sifted all-purpose flour
09 -
7 egg yolks
10 -
200g unsalted butter
11 -
1.5 liters whole milk
12 -
400g granulated sugar
13 -
1 tbsp vanilla extract
# Instructions:
01 -
Whisk together 2 eggs and 1/8 tsp kosher salt in a big bowl. Stir in 160ml cold water, 2 tbsp white vinegar, and 3 tbsp vodka or brandy. Set it aside for now.
02 -
In a food processor, combine 780g sifted flour and 400g cold butter cubes. Blend until the mixture looks like small pea-sized pieces.
03 -
Pour the egg mixture into the flour and butter blend. Process until the dough just comes together but stays crumbly. Gently knead it on your work surface into a smooth dough.
04 -
Cut the dough into 4 equal pieces. Roll each into a ball, flatten slightly into a disc, then wrap them in plastic wrap. Let them chill in the fridge for 1-2 hours, or store for a few days if prepped ahead.
05 -
In a pot, whisk 7 egg yolks with 400g sugar until smooth. Add a splash of milk to ease mixing, then stir in 85g sifted flour until completely smooth and lump-free.
06 -
On medium heat, gently heat 1.5 liters whole milk in a saucepan, stirring all the time to keep it from sticking. Microwave if needed for a quick reheat.
07 -
Slowly pour the warm milk into the egg mix as you whisk to keep the eggs from cooking into scrambled pieces.
08 -
Cook the custard over medium heat. Stir constantly. Once bubbles appear after 2-3 minutes, it's ready. Take it off the stove and mix in 1 tbsp vanilla extract and 200g butter until melted. Strain if needed.
09 -
Heat the oven to 200°C. Roll each chilled dough ball into a 32cm circle. Use a fork to poke holes across the surface. Bake on a sheet for 5-7 minutes until golden. Quickly trim each to a 28cm circle, saving the scraps.
10 -
Place a pastry layer on a plate with a little custard to keep it in place. Spread 1/8 of the custard on top and stack the next layer. Repeat till all layers are done. Coat sides with extra custard and sprinkle with crushed scraps. Chill the whole thing before serving.
# Notes:
01 -
Enjoy it right away for crispy layers, or after 1-2 days in the fridge for a softer texture.