do in other pastry cream recipes in this book Before assembling the mille-feuille we dust the top of the baked puff pastry with confectioners’ sugar and run it under the broiler briefly so that the sugar caramelizes In addition to looking and tasting very nice, this creates a barrier between the pastry and the cream so that the pastry will remain crisp for a longer time INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Puff Pastry | ½ batch | ½ batch MOUSSELINE Whole milk (3.5% fat) | 225 grams | 1 cup Granulated sugar | 33 grams | 2 tablespoons plus 2 teaspoons Vanilla bean | 1 bean | 1 bean Cornstarch | 12 grams | 1 tablespoon plus 1 teaspoon All-purpose flour | 6 grams | 2 teaspoons Granulated sugar | 33 grams | 2 tablespoons plus 2 teaspoons Egg yolks | 54 grams | 3 yolks Butter (French style, 82% fat), softened | 73 grams | 3⅖ ounces Confectioners’ sugar, for dusting | As needed | As needed METHOD DAY 1 AND DAY 2 Make the puff pastry dough 1 or 2 days ahead of time following the ... Butter (French style, 82% fat), softened | 73 grams | 3⅖ ounces Confectioners’ sugar, for dusting | As needed | As needed METHOD DAY 1 AND DAY 2 Make the puff pastry dough 1 or 2 days ahead of time following the. ..so that the pastry will remain crisp for a longer time INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Puff Pastry | ½ batch | ½ batch MOUSSELINE Whole milk (3.5%... | As needed | As needed METHOD DAY 1 AND DAY 2 Make the puff pastry dough 1 or 2 days ahead of time following the