Mille-feuille with vanilla and chocolate cream

Execution

1. Cut the puff pastry into 8 pieces and punch on one side with a fork. In a large pan, on low heat, put the puff pastry pieces (2 pieces each time). Bake for 4 minutes, turn side, cover with lid and continue baking for another 4 minutes. Remove the lid, add a little sugar over the puff pastry, turn it over and continue cooking for one minute so that the sugar becomes a golden candy. Remove from the heat and leave aside.
2. For the vanilla cream: We put the milk to warm up, adding the half amount of the sugar. In a bowl, mix the remaining sugar, flour, corn flour, eggs and vanilla well with a wire. When the milk is warm, add it in the bowl and keep stirring constantly. Then we strain the bowl mixture, transfer it to a saucepan and boil over low heat until it’s a thick cream. Remove the pot from the heat, add the butter and stir well until it melts.
3. In a bowl, place half of the cream. The rest of the cream will be needed to prepare the chocolate cream. Cover the bowl with a membrane that touches the cream and put it in the refrigerator for 2 hours to cool well. Beat the cream at high speed with the wire in the mixer, until it becomes a whipped cream. Beat the cream well in the mixer until it becomes smoother and mix with the whipped cream.
4. For chocolate cream: In a bowl, put the cream that you hold in the saucepan, pour in the chocolate pieces and mix well. Cover the bowl with a membrane that touches the cream and put it in the refrigerator for 2 hours to cool. (This cream does not need to be mixed up with whipped cream, as we did in vanilla cream).
5. For serving: Place a puff pastry and a layer of vanilla cream on top. Repeat the process twice, putting alternatively the vanilla cream and chocolate cream and also add sliced ​​strawberries.