Pistachio Mille-Feuille with Caramel and Whipped Cream

 

 

Pistachio Mille-Feuille with Caramel and Whipped Cream

Ingredients

For the Puff Pastry Layers:

1 package puff pastry (store-bought, thawed if frozen)

Powdered sugar, for dusting

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

3 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For the Caramel Sauce:

1/2 cup granulated sugar

3 tablespoons butter

1/4 cup heavy cream

For Garnish:

1/4 cup chopped pistachios

Fresh mint leaves

Instructions

1. Prepare the Puff Pastry Layers:

Preheat your oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface and cut into rectangles or circles of your desired size.

Place the pastry on a baking sheet lined with parchment paper and pierce with a fork to prevent puffing.

Dust with powdered sugar and bake for 12–15 minutes, or until golden brown and crispy. Let cool completely.

2. Make the Pastry Cream:

In a medium saucepan, heat the milk and half the sugar over medium heat until steaming (do not boil).

In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar until pale and thickened.

Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.

Cook over medium heat, whisking constantly, until thickened.

Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap (pressing it directly onto the surface) and refrigerate until chilled.

3. Whip the Cream:

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Transfer to a piping bag fitted with a star tip for decoration.

4. Make the Caramel Sauce:

In a saucepan over medium heat, melt the sugar, stirring until it turns golden brown.

Add the butter and stir until melted.

Slowly pour in the heavy cream, whisking constantly. Remove from heat and let cool slightly.

5. Assemble the Mille-Feuille:

Layer a piece of puff pastry with a dollop of pastry cream, spreading it evenly.

Add another pastry layer and repeat until you have 3–4 layers.

Drizzle caramel sauce over the top layer.