Mille Feuille Ice Cream Sando
Mille Feuille Ice Cream Sando
Ingredients
For the Crème Pâtissière (Pastry Cream)
- 2 egg yolks
- 50 grams granulated sugar
- 15 grams cornstarch
- 250 grams milk
- 1/2 teaspoon vanilla extract, or vanilla paste/bean
- 15 grams butter
For the Puff Pastry
- 2 blocks puff pastry
- as needed powdered sugar, for dusting
For Assembly
- as needed ice cream, e.g., Black Sesam-isu Ice Cream
Instructions
- 1
Preheat your oven to the temperature recommended on your puff pastry packaging, typically around 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Roll out 1 block of puff pastry to a thin, even thickness. Cut the rolled-out puff pastry into 4 rectangular shapes. Repeat with the second block of puff pastry to yield a total of 8 rectangles.
⏱️ 10 min
- 3
Place the pastry rectangles on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown, puffed, and flaky. Keep an eye on them to prevent burning. Let the baked puff pastry cool completely on a wire rack.
⏱️ 20 min
- 4
Once cooled, generously sprinkle the puff pastry rectangles with powdered sugar. Using a kitchen torch, caramelize the powdered sugar on each pastry piece until it forms a crisp, glossy layer. Set aside.
⏱️ 5 min
- 5
In a medium bowl, whisk together the 2 egg yolks and 50 grams of granulated sugar until the mixture is light in color and creamy.
⏱️ 3 min
- 6
Add 15 grams of cornstarch to the egg mixture and whisk until it is well combined and smooth, with no lumps.
⏱️ 2 min
- 7
In a saucepan, heat 250 grams of milk over medium heat until it is simmering gently, but not boiling.
⏱️ 5 min
- 8
Carefully temper the egg yolk mixture: slowly pour a small amount (about 1/4 cup) of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
⏱️ 2 min
- 9
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Continue to whisk constantly over medium heat. The mixture will thicken significantly to a pastry cream consistency, usually within 3-5 minutes.
⏱️ 5 min
- 10
Remove the saucepan from the heat. Add 1/2 teaspoon of vanilla extract (or vanilla paste/bean) and 15 grams of butter to the hot pastry cream.
⏱️ 1 min
- 11
Whisk until the vanilla and butter are fully incorporated and the cream is smooth and glossy.
⏱️ 1 min
- 12
Transfer the crème pâtissière to a clean bowl. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Chill the crème pâtissière in the refrigerator until completely cool and set, at least 2 hours.
⏱️ 120 min
- 13
To assemble, take one piece of caramelized puff pastry. Pipe or spread a generous layer of the chilled crème pâtissière onto the puff pastry.
⏱️ 1 min
- 14
Place a scoop of your desired ice cream (e.g., Black Sesam-isu Ice Cream) on top of the pastry cream.
⏱️ 1 min
- 15
Gently place another piece of caramelized puff pastry on top to form a sandwich. Repeat for the remaining sandos.
⏱️ 1 min
- 16
Optionally, dust the finished sando with a little more powdered sugar before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mille Feuille Ice Cream Sando
For the Crème Pâtissière (Pastry Cream)
- 2 egg yolks
- 50 grams granulated sugar
- 15 grams cornstarch
- 250 grams milk
- 1/2 teaspoon vanilla extract, or vanilla paste/bean
- 15 grams butter
For the Puff Pastry
- 2 blocks puff pastry
- as needed powdered sugar, for dusting
For Assembly
- as needed ice cream, e.g., Black Sesam-isu Ice Cream
Instructions
- 1
Preheat your oven to the temperature recommended on your puff pastry packaging, typically around 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Roll out 1 block of puff pastry to a thin, even thickness. Cut the rolled-out puff pastry into 4 rectangular shapes. Repeat with the second block of puff pastry to yield a total of 8 rectangles.
⏱️ 10 min - 3
Place the pastry rectangles on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown, puffed, and flaky. Keep an eye on them to prevent burning. Let the baked puff pastry cool completely on a wire rack.
⏱️ 20 min - 4
Once cooled, generously sprinkle the puff pastry rectangles with powdered sugar. Using a kitchen torch, caramelize the powdered sugar on each pastry piece until it forms a crisp, glossy layer. Set aside.
⏱️ 5 min - 5
In a medium bowl, whisk together the 2 egg yolks and 50 grams of granulated sugar until the mixture is light in color and creamy.
⏱️ 3 min - 6
Add 15 grams of cornstarch to the egg mixture and whisk until it is well combined and smooth, with no lumps.
⏱️ 2 min - 7
In a saucepan, heat 250 grams of milk over medium heat until it is simmering gently, but not boiling.
⏱️ 5 min - 8
Carefully temper the egg yolk mixture: slowly pour a small amount (about 1/4 cup) of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
⏱️ 2 min - 9
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Continue to whisk constantly over medium heat. The mixture will thicken significantly to a pastry cream consistency, usually within 3-5 minutes.
⏱️ 5 min - 10
Remove the saucepan from the heat. Add 1/2 teaspoon of vanilla extract (or vanilla paste/bean) and 15 grams of butter to the hot pastry cream.
⏱️ 1 min - 11
Whisk until the vanilla and butter are fully incorporated and the cream is smooth and glossy.
⏱️ 1 min - 12
Transfer the crème pâtissière to a clean bowl. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Chill the crème pâtissière in the refrigerator until completely cool and set, at least 2 hours.
⏱️ 120 min - 13
To assemble, take one piece of caramelized puff pastry. Pipe or spread a generous layer of the chilled crème pâtissière onto the puff pastry.
⏱️ 1 min - 14
Place a scoop of your desired ice cream (e.g., Black Sesam-isu Ice Cream) on top of the pastry cream.
⏱️ 1 min - 15
Gently place another piece of caramelized puff pastry on top to form a sandwich. Repeat for the remaining sandos.
⏱️ 1 min - 16
Optionally, dust the finished sando with a little more powdered sugar before serving immediately.
⏱️ 1 min