Step-by-Step Cakes by DK Publishing

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1 Heat the milk in a pan over medium heat

until it just comes to a boil. Take off heat.

4 Bring to a boil, whisking, until thickened.

Reduce heat to low and whisk for 2 minutes.

7 Preheat the oven to 400°F (200°C). Sprinkle

a baking sheet evenly with cold water.

2 Whisk the egg yolks and sugar for 2–3

minutes until thick. Whisk in the flour.

5 If lumps form in the pastry cream, remove

from the heat and whisk until smooth again.

8 Roll out the pastry to a rectangle a little larger

than the baking sheet, about^1 ⁄ 8 in (3mm) thick.

3 Gradually whisk the milk into the egg mixture

until smooth. Return to a clean pan.

6 Let cool, then stir in rum. Transfer to a bowl,

cover with plastic wrap, and chill for 1 hour.

9 Roll the dough around a rolling pin. Unroll it

onto the baking sheet. Let the edges overhang.

Chestnut Millefeuilles

Sure to impress, this dessert is actually quite easy to make and can be prepared up to 6 hours ahead and chilled.

Chilling time

1 hr

SERVES

8

2

HOURS

25–30

MINUTES

1lb 5oz (600g) all-butter puff pastry,

store-bought

1 cup heavy cream

1lb 2oz (500g) marrons glacés

(candied chestnuts), crumbled

(^1) ⁄ 3 cup confectioner’s sugar,
plus extra if needed
Ingredients
11 ⁄ 2 cups milk
4 large egg yolks
(^1) ⁄ 4 cup sugar
3 tbsp all-purpose flour, sifted
2 tbsp dark rum