Geoffrey utilizes store-bought puff pastry to develop a completely elegant dessert layered with rich cream and fresh raspberries!
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Mille-Feuille with Vanilla Pastry Cream and Bourbon Sauce
RECIPE THANKS TO GEOFFREY ZAKARIAN
Level: Intermediate
Total: 2 hr 30 minutes (includes cooling and cooling times).
Active: 40 minutes.
Yield: 4 portions.

Components.

Pastry Cream:.

3 cups whole milk.
7 tablespoons granulated sugar.
1/4 teaspoon kosher salt.
1 vanilla bean, split and scraped, pod scheduled or 1 teaspoon vanilla bean paste.
2 tablespoons plus 2 teaspoons cornstarch.
4 big egg yolks.
3 tablespoons cold unsalted butter, diced.

Bourbon Sauce:.

2 cups bourbon.
1/4 cup granulated sugar.
1 vanilla bean, split and scraped, pod scheduled or 1 teaspoon vanilla bean paste.

Mille-Feuille:.

1 sheet frozen puff pastry (from a 17.3-ounce bundle), thawed.
All-purpose flour, for dusting.
2 tablespoons saltless butter, melted.
1 tablespoon granulated sugar.
1/2 pint raspberries.
Confectioners' sugar, for garnish.

Directions.

For the pastry cream: In a medium pan, integrate the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then eliminate from the heat.

In a medium bowl, blend together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mix and blending to combine. Add the egg mixture to the pan and blend to completely combine.

Heat the pan over medium-low heat until it begins to thicken. Cook, stirring continuously with a spatula, until the mix is the consistency of pancake batter, about 5 minutes. Get rid of from the heat and dispose of the vanilla bean pod. Whisk in the butter until integrated. Strain through a fine-mesh sieve. Transfer to a shallow meal and press a sheet of cling wrap straight onto the surface area. Location in the fridge to cool completely, at least 1 hour and as much as over night.

For the bourbon sauce: In a small saucepan, include the bourbon, granulated sugar and vanilla beans and pod. Give a boil, then decrease the heat to keep a simmer. Minimize the liquid by about half up until thickened to a syrupy consistency, about 15 minutes. Get rid of and discard the vanilla bean pod; cool the syrup to space temperature.

For the mille-feuille: Roll out the puff pastry on a floured surface area so that it is an approximately 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any unequal edges so that it is an ideal 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2- by-5-inch rectangular shapes. Position them on a lined baking sheet. Location in the fridge for thirty minutes to chill.

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on the top so the puff pastry is sandwiched in between. Bake till golden, about 20 minutes. Remove the leading baking sheet and parchment and let cool to space temperature level.

To put together: Spoon a little dollop of the pastry cream onto each plate to function as a "glue" for the very first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then leading with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and leading them with a dollop more of pastry cream. Repeat the layers again and leading with a last layer of pastry. Dust the pastry and plate freely with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

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Geoffrey Zakarian's Mille-Feuille|The Cooking area|Food Network.