Recipe by Meredith Hay
When Bakers Give You Lemons...
When Bakers Give You Lemons...
Nothing pairs better than summer weather, a light dessert filled with a bright lemon flavor. You can make the custard a day or two in advance, just make sure it’s covered properly with plastic wrap directly on the surface to prevent a film from forming. Then assemble just before serving and to ensure perfect pieces, pre-cut your baked puff pastry to give each a flawless look. Guests will be impressed!
- First prepare the pastry cream: In a medium-sized bowl, whisk together egg yolks and cornstarch until well-combined. Set aside.
- In a medium saucepan, heat milk, sugar, vanilla, and salt until simmering. Slowly add heated milk mixture to the egg yolks, 1/2 cup at a time, whisking constantly and vigorously to ensure the egg yolks do not curdle.
- Once the milk mixture has been completely incorporated into the egg mixture, return the mixture back to the saucepan.
- Cook over medium heat, whisking constantly, for an additional 2-3 minutes, or until mixture is thick and bubbly
- Remove from heat and whisk in diced butter. Transfer pastry cream to a heat-proof bowl, cover with plastic wrap, and refrigerate for 2 hours, or overnight. (Make sure the plastic wrap is touching the surface of the pastry cream so it doesn't form a skin)
- Next, prepare the puff pastry. Cut a piece of parchment paper as large as the baking sheet you will be using. Lightly flour the parchment paper.
- Place both sheets of thawed puff pastry on top of one another on the piece of parchment paper. Roll them out into a 12x12 inch square. Using a pizza wheel, cut the square into three 12x4 inch strips. Prick the strips all over their surface with a fork. Transfer the puff pastry strips, with the parchment paper, onto baking sheet and refrigerate for 30 minutes, or until firm.
- Preheat oven to 425 degrees F. Bake the pastry strips for 10 minutes. Then, place a baking sheet directly on top of them and bake for an additional 6 minutes. After that, remove the baking sheet and bake for 6 more minutes, or until pastry strips are golden brown. Transfer to a wire rack to cool completely.
- Last, prepare the glaze. In a medium-sized bowl, whisk together powdered sugar, corn syrup, and melted butter.
- Add milk, 1 tablespoon at a time, until you reach a consistency that is pourable, but still thick. Transfer 1/4 of the glaze to a separate bowl and whisk in yellow gel food coloring to create the yellow accent. Spoon this glaze into a piping bag fitted with a small round tip. Alternatively, you can use a Ziploc bag with the tip cut off.
- Take one of the cooled pastry strips and flip it over. Pour white glaze over the surface of the strip, spreading it evenly with an offset spatula. Pipe lines of the yellow glaze lengthwise across the pastry strip. Drag a toothpick horizontally across the yellow glaze to create a pattern. Alternate the direction you drag the toothpick in each line.
- Remove chilled pastry cream from fridge. Spread half of the pastry cream evenly over one puff pastry strip. Top with the second puff pastry strip, pressing gently to adhere. Spread the remaining pastry cream over this strip. Then, top with the glazed puff pastry strip.
- Refrigerate for 1 hour to let it set before slicing and serving. To store, keep refrigerated in an airtight container for up to 3 days. The mille feuille gets soggy with time.
- One (17.3 oz) package puff pastry, thawed x 1
- [Pastry Cream] Large egg yolks x 4
- [Pastry Cream] Cornstarch x 1/4 cup
- [Pastry Cream] Whole Milk x 2 cup
- [Pastry Cream] Sugar x 1/2 cup
- [Pastry Cream] Vanilla extract x 2 teaspoon
- [Pastry Cream] Salt x 1/4 teaspoon
- [Pastry Cream] Butter, diced x 2 tablespoon
- [Pastry Cream] Large lemon, zested & juiced x 1
- [Icing/glaze] Powdered sugar x 1 cup
- [Icing/glaze] Corn syrup x 2 teaspoon
- [Icing/glaze] Unsalted butter, melted x 2 tablespoon
- [Icing/glaze] Milk, plus more as needed x 2 tablespoon
- Yellow gel food coloring x 1