Mille-Feuille

Step 1 of 7Cook the pastry cream

Bring the milk and vanilla extract to a bare simmer in a saucepan. Meanwhile whisk the egg yolks, sugar, cornstarch and salt to a pale smooth paste, pour the hot milk in slowly while whisking, then return everything to the pan and cook over medium heat until it boils and thickens, whisking hard for a full 2 minutes. Off the heat, beat in the cold butter.