Milk Chocolate Mille-Feuille

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, salt, and 50g of the sugar.

   Tip: Use a pastry blender or your fingertips to work the fat into the dry ingredients.

3. 3

   Add the cold butter and mix until the mixture resembles coarse crumbs.

4. 4

   Gradually pour in the milk and mix until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Cut the dough into 4 equal pieces and roll each piece into a long rectangle.

   Tip: Cut the rectangles into 4 equal pieces, each 20cm long.

7. 7

   Place 2 of the pastry rectangles on a baking sheet lined with parchment paper.

   Tip: Leave a 2cm border around each pastry rectangle.

8. 8

   Spread 100g of the whipped cream over the pastry, leaving a 1cm border around the edges.

   Tip: Use a spatula to smooth the whipped cream.

9. 9

   Sprinkle the milk chocolate over the whipped cream.

   Tip: Use a spatula to smooth the chocolate.

10. 10

    Repeat the layers with the remaining pastry, whipped cream, and milk chocolate.

    Tip: End with a layer of whipped cream on top.

11. 11

    Dust the top of the mille-feuille with the powdered sugar.

    Tip: Use a sifter or a fine-mesh strainer to achieve an even dusting.