**Mille-Feuille**

Ingredients:

– **For the Puff Pastry:**
– 2 sheets of puff pastry (store-bought or homemade)

– **For the Pastry Cream:**
– 2 cups (500 ml) whole milk
– 1/2 cup (100 g) sugar
– 5 large egg yolks
– 1/4 cup (30 g) cornstarch
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter

– **For the Icing:**
– 1 cup (125 g) powdered sugar
– 2 tablespoons milk or water
– 1/2 teaspoon vanilla extract
– 1/4 cup (60 g) dark chocolate, melted (for the marbling)

 Instructions:

1. **Bake the Puff Pastry:**
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheets on a lightly floured surface. Cut them into rectangles of equal size.
– Place the pastry rectangles on a baking sheet lined with parchment paper. Prick them all over with a fork to prevent them from puffing too much.
– Place another sheet of parchment paper on top and weigh it down with another baking sheet or a heavy oven-safe object.
– Bake for about 12-15 minutes, or until golden brown. Remove from the oven and let cool completely.

2. **Make the Pastry Cream:**
– In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not boil.
– In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick.
– Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
– Remove from heat, stir in the butter and vanilla extract, and let it cool completely. Cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.

3. **Assemble the Mille-Feuille:**
– Once the puff pastry and pastry cream have cooled, start assembling the mille-feuille.
– Place one puff pastry rectangle on a serving plate. Spread a layer of pastry cream evenly over the pastry.
– Repeat the process with another layer of puff pastry and cream, finishing with a final layer of puff pastry on top.

4. **Prepare the Icing:**
– In a small bowl, mix the powdered sugar with milk or water and vanilla extract until smooth.
– Spread the icing over the top layer of puff pastry.
– Drizzle the melted chocolate in straight lines across the icing.
– Use a toothpick to drag lines perpendicularly through the chocolate to create the marbled effect.

5. **Chill and Serve:**
– Refrigerate the mille-feuille for at least 1 hour to set.
– When ready to serve, cut it into squares or rectangles with a sharp knife, wiping the blade clean between cuts for a neat presentation.

Enjoy your elegant Mille-Feuille!