Ingredients for the Cream
- 400 ml fresh whole milk
- 100 ml heavy cream (35% fat)
- 90 g sugar
- 2 medium eggs
- 40 g cornstarch
- 50 g cow’s butter (82% fat)
- Zest from half an orange
Ingredients for the Caramelized Bread Slices
- Whole wheat bread slices
- 100 g cow’s butter (82% fat)
- 100 g honey
- 100 g brown sugar
Method for the Cream
In a saucepan, add the milk, heavy cream, half the sugar, and the orange zest.
Heat over medium heat.
In a bowl, whisk together the eggs, the remaining sugar, and the cornstarch until
well combined.
Once the milk mixture is warm, gradually add it to the egg mixture, stirring
constantly.
Return the entire mixture to the saucepan and cook over medium-high heat,
whisking continuously until it thickens into a firm cream.
Remove from heat and add the butter, stirring until smooth and fully incorporated.
Transfer the cream to a bowl, cover it with plastic wrap (directly touching the
surface), and refrigerate until it cools completely.
Method for the Caramelized Bread
In a bowl, combine the butter, honey, and sugar, mixing well.
Take as many slices of bread as you need, remove the crusts, and roll each
slice flat using a rolling pin.
Trim the edges of the bread to create perfect rectangles.
Using a brush, coat each slice with the honey-butter mixture and place them
on a baking tray lined with parchment paper.
Bake in a preheated oven at 160°C (fan setting) for 6 minutes.
Flip the slices and bake for an additional 6 minutes.
Allow the slices to cool completely.
Assembly of the Mille-Feuille
Once the cream is chilled, stir it well with a spatula to make it fluffy. Spread
the desired amount of cream onto a slice of caramelized bread.
Place a second slice on top of the cream and add another layer of cream.
Finish with a third slice of bread and dust with some powdered sugar.
