Tools/Materials 150g low-gluten flour (T45), 250g high-gluten flour (T55), 340g shortening butter flakes, 14g salt, 180ml water, 76g butter softened at room temperature, 2 vanilla pods, 400 milk

ml, 4 egg yolks, 80 grams of white sugar, 40 grams of starch, custard sauce, 2 pieces of gelatine, 180 ml of light cream. Place a 340-gram piece of butter on the table, cover it with plastic wrap, and beat it with a rolling pin.

Until the butter is 17*16 cm, wrap it in plastic wrap and put it in the refrigerator.

Mix an appropriate amount of high-gluten flour and low-gluten flour, make a well in the middle, pour some salt water, add butter softened at room temperature, and stir until it forms a dough and does not stick to the container.

Take out the dough and flatten it, pull the sides toward the middle, flatten it again and pull it together again, turn it over and roll it into a ball, then flatten the dough and stretch it into a 16*16 cm square, wrap it in plastic wrap and put it in the refrigerator 2

Hour.

Take out the refrigerated dough, use a rolling pin to roll it to a size of 34*17 cm, put the butter in the middle of the dough, then wrap it with the dough, pinch the closed position in the middle and both sides, and pat it into a 20*20 cm square with the palm of your hand.

Sprinkle some hand flour on the work surface, then roll the dough into a shape 20 cm wide and 60 cm long, and use a flour brush to brush off the excess flour.

Fold the dough into three equal parts, keeping the four corners at right angles when folding.

Sprinkle some flour on the dough, roll it out again to a shape of 20*60 cm, and brush off excess flour with a flour brush.

Fold the dough into three equal parts again, keeping it at a right angle. The length and width of the dough should be 20*20 cm. Wrap it in plastic wrap and refrigerate it for 2 hours.

Repeat the entire folding and refrigeration steps 2 more times.

Roll out the refrigerated dough to a thickness of 3 mm, cover the dough with a layer of oil paper, and then place it on a baking sheet.

After the oven is preheated to 200 degrees, put the dough in and bake for 12 minutes. Take out the baking pan and press out the steam inside. Then preheat the oven to 170 degrees, put the dough in and bake for 25 minutes.

Take out the vanilla seeds from two vanilla pods, pour the milk into the pot, add butter and vanilla (vanilla seeds and vanilla pods), turn off the heat after boiling.

Mix egg yolks and white sugar, stir evenly, then add starch and continue stirring, then slowly add half of the boiled milk, stir evenly, then pour into the pot and cook until thick, stirring at the same time. After the milk sauce boils, continue stirring and heating for about 1 minute.

Just pour the custard sauce, cover it with plastic wrap and refrigerate it.

Cut the puff pastry, trim the edges first, then cut it into 4*10 cm rectangles, sprinkle with caramel powder and bake in a 220 degree oven for 1 minute.

After baking, take it out to cool.

After the custard sauce is stirred smoothly, take part of it and put it into the pot. Add the soaked gelatin slices and heat it over a warm fire. Pour the mixture into the remaining custard sauce, stir evenly, and then add the whipped cream.

Cream, stir gently and evenly, this is Diplomat Milk Sauce.

Spread the Diplomat Milk Sauce neatly onto the pastry, then fold the pastry and sprinkle with powdered sugar.

Special reminder: Thousand-feuille pastry consists of three layers of pastry and two layers of milk sauce. It is called Napoleon in China.

For a good mille-feuille puff pastry, the pastry layers must be significantly expanded, the dough must be loose and light brown in color, and the sandwich milk sauce must be rich in taste, oily but not greasy.

The key to making a good mille-feuille is to follow each puffing step, pay attention to the resting time of the dough in the refrigerator after each puffing (at least 2 hours), use the rolling pin correctly and control the dough during puffing.

size to prevent the rolling pin from being too hot for too long, causing the butter to melt.

When baking, be careful that baking it for too long will cause the noodles to taste bitter. Cut them into uniform sizes to ensure a beautiful appearance.

When practical, the closer to the baking time, the better the taste.