Ingredients
Instructions
- Start by making the homemade pistachio paste. Preheat oven to 170°C.
- Roast the pistachios for 5-10 minutes in the oven, then let cool. If any skin remains, remove it by placing the pistachios in a clean kitchen towel and shaking them vigorously.
- In a food processor, combine the pistachios and 40g of sugar. Process at low speed for 3-4 minutes, then let the processor rest. Repeat once more until you obtain a powder.
- Add 100ml of neutral oil and process at maximum speed for 2-3 minutes. Let the processor rest, then continue processing in 3-minute intervals to avoid overheating the machine.
- Continue until you achieve a smooth paste. If it remains too thick, add a little more oil. The paste should be pliable but not liquid. Store in a sealed container in the refrigerator. It can keep for several weeks and is best made a week in advance for flavor development.
- For the vanilla pastry cream, heat 500ml whole milk with the scraped vanilla pod and seeds until boiling.
- In a bowl, beat the egg yolks with 70g sugar, 30g cornstarch, and 20g flour until combined.
- Pour the hot milk over the egg mixture while stirring, then return to the heat and cook gently, stirring constantly until it boils.
- Add 50g butter, mix well, and cook for 2 more minutes. Pour into a dish, cover with plastic wrap directly on the surface, and refrigerate overnight.
- For the pistachio pastry cream, heat 500ml whole milk until boiling.
- In a bowl, beat the egg yolks with 80g sugar, 30g cornstarch, and 30g flour until combined.
- Pour the hot milk over the egg mixture while stirring, then return to the heat and cook gently, stirring constantly until it boils.
- Add 50g butter, mix well, and cook for 2 more minutes. Add 65g of the homemade pistachio paste and mix thoroughly. If needed, add 4-6g of pre-hydrated gelatin. Pour into a dish, cover with plastic wrap directly on the surface, and refrigerate overnight.
- To bake the puff pastry, preheat oven to 200°C. Cut the puff pastry into rectangles. Place on a baking sheet with small spacers at the corners (can use aluminum foil balls), and cover with another baking sheet.
- Bake for 25-30 minutes. If needed, remove the top baking sheet after 25 minutes and bake for 5 more minutes. Repeat to make a total of 6 rectangles (3 for each mille-feuille).
- For assembly, remove the pastry creams from the refrigerator. Remove the vanilla pod from the vanilla cream, and briefly whisk both creams to soften slightly without breaking their structure.
- Transfer each cream to a piping bag with a tip. For each mille-feuille, pipe a generous layer of cream onto the first sheet of puff pastry, add the second sheet, pipe another layer of cream, and top with the third sheet.
- Dust the top with sifted powdered sugar and refrigerate until serving.
- This will make one vanilla mille-feuille and one pistachio mille-feuille. Serve chilled.
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