Ingredients
Puff Pastry
120g all purpose flour
10g butter
70ml water, cold
Pinch sea salt
75g butter, room temperature
Pastry Cream
200ml milk
40g egg yolk
45g sugar
20g cake flour
10ml vanilla extract
Buttercream
75g sugar
60g egg white
5ml vanilla extract
180g butter, room temperature
Methods
Puff Pastry
Soften 75g butter with a rolling pin. Wrap butter with parchment paper, and make it 12cmX12cm square-shaped. Chill in fridge.
Put all purpose flour on a worktable, and make a well shape with scraper. Place butter, salt and water in the flour well. Mix all ingredients with a finger.
Use a scraper, mix all ingredients and knead the mixture until a dough is formed. Wrap the dough, and chill in fridge for 10 minutes.
Roll the dough to a 18cmX18cm square-shape. Place square shaped butter diagonally onto the dough. Wrap the butter with the dough.
With a rolling pin, roll the dough to a 12cmX36cm rectangle shape. Make a single fold. Wrap the dough and chill in fridge for 15 minutes.
Repeat the previous step twice. Total of three single folds is needed.
Preheat the oven to 180C.
Roll the dough to 24cmX30cm rectangle shape. Place the dough onto a baking tray with parchment paper. Place another parchment paper over the dough, and another baking tray over the parchment paper.
Put the tray into the oven, and place a pot/tray/dish on baking tray. Bake for 25 minutes. Cool on a rack for assembly.
Pastry Cream
Pour milk into a pot. Add 1/3 of sugar into milk, and heat the milk until it is simmering.
Put egg yolk into a mixing bowl. Add 2/3 of sugar to egg yolk and mix with a handheld mixer until is it pale colour.
Add vanilla extract and flour into yolk mixture. Mix until no flour can be seen.
Pour 1/3 hot milk into yolk mixture. Mix until the mixture is consistent.
Repeat previous step twice. The yolk liquid should be consistent with lumps.
Pour the yolk liquid back to pot, through a sift.
Cook the yolk liquid on medium heat. Stir quickly to make sure the mixture is consistent. Remove the pot from heat if necessary. Cook the mixture until it has a desired texture.
Cover the pastry cream with heatproof wrap. Chill it with ice or put it in fridge.
Buttercream
Pour egg white and sugar into a mixing bowl. Place the mixing bowl over a pot of simmering water.
Stir the egg white until it reaches 62C. Remove the mixing bowl from simmering water.
Place the mixing bowl to mixer. Mix on high speed, until the bowl cools down to room temperature.
Add soften butter to meringue, bit by bit, until the mixture is consistent.
Add vanilla extract. Mix the buttercream on high speed for 5 minutes, or until it is fluffy.
Mille Feuille Cream
Place pastry cream into mixing bowl.
Add buttercream to pastry cream, mix bit by bit until it is used up.
Assembly
Cut puff pastry into 3 equal pieces.
Put mille feuille cream into a piping bag.
Pipe mille feuille cream onto puff pastry, and place fruits between cream layers.
Decorate the pastry.