Cardamom and Orange Blossom Mille-Feuille

Ingredients

• All-purpose flour250g
• Unsalted butter (cold, for dough)30g
• Water125g
• Salt5g
• White vinegar5g
• Unsalted butter (dry, for lamination)200g
• Whole milk400g
• Green cardamom pods8
• Egg yolks5
• Granulated sugar100g
• Cornstarch40g
• Unsalted butter (for cream)40g
• Orange blossom water10g
• Heavy cream150g
• Powdered sugar60g
• Pistachios (crushed)30g

Method

1. 1.Mix flour, cold butter, water, salt, and vinegar into a shaggy dough. Wrap and rest 30 minutes in the fridge.
2. 2.Pound lamination butter into a 15cm square between parchment. Keep cold but pliable.
3. 3.Roll dough into a rectangle, enclose the butter block, and perform three single folds (tours simples) with 30-minute rests between each.
4. 4.Crush cardamom pods, add to milk, and bring to a simmer. Steep 20 minutes, then strain.
5. 5.Whisk yolks, sugar, and cornstarch until pale. Temper with the warm cardamom milk, return to heat, and cook until thick. Stir in butter and orange blossom water.
6. 6.Press plastic wrap directly onto the pastry cream surface. Chill completely.
7. 7.Roll the laminated dough to 3mm thick. Dock thoroughly and cut into three equal rectangles. Bake between two sheet pans at 200°C until deeply golden, about 18 minutes.
8. 8.Dust one baked sheet with powdered sugar and flash under the broiler for 30 seconds to caramelize. This becomes the top layer.
9. 9.Whip heavy cream to medium peaks. Fold into the cold pastry cream to make a diplomat cream (crème diplomate).
10. 10.Pipe the diplomat cream generously onto the first pastry layer. Set the second layer on top and pipe another layer of cream.
11. 11.Place the caramelized sheet on top. Scatter crushed pistachios along the edges. Chill 20 minutes before slicing with a serrated knife.