Make the Custard Cream:
In a medium saucepan, heat the milk until it starts to simmer.
In a separate small bowl, whisk together the sugar, cornstarch, and salt.
Gradually add the cornstarch mixture to the simmering milk, stirring constantly to prevent lumps from forming.
Cook the mixture for approximately 6 minutes or until it thickens and coats the back of a spoon.
Slowly pour the beaten egg yolks into the thickened milk mixture while stirring continuously.
Cook for an additional 2 minutes, continuing to stir, until the custard is smooth and creamy.
Remove the saucepan from the heat and stir in the vanilla extract and butter until well combined.
Allow the custard cream to cool to room temperature, then cover it and refrigerate until it’s ready to be used.
Assemble the Milles Feuilles:
Once the puff pastry strips and custard cream are cooled, it’s time to assemble the milles feuilles.
Spread a generous layer of custard cream on one cooled pastry strip.
Place another pastry strip on top of the custard cream, gently pressing down to adhere.
Repeat this process with the remaining pastry strips and custard cream, creating layers of pastry and cream.
Finally, spread a thick layer of arequipe or dulce de leche on the top pastry layer, ensuring an even coating.
Serve and Enjoy:
Slice the assembled milles feuilles into individual portions using a sharp knife.
Serve the delicious dessert immediately, or refrigerate it for a short time to allow the flavors to meld together.
Enjoy the heavenly combination of flaky pastry, creamy custard, and indulgent arequipe filling!
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