Lemon and Elderflower Mille-Feuille

Ingredients

• All-purpose flour250g
• Butter (for puff pastry)200g
• Salt5g
• Cold water125g
• Egg yolks5
• Sugar90g
• Cornstarch35g
• Whole milk400g
• Lemon zest2 lemons
• Lemon juice40g
• Elderflower cordial50g
• Butter (for cream)40g
• Heavy cream150g
• Powdered sugar30g
• Powdered sugar (for finishing)20g

Method

1. 1.Make a détrempe: mix flour, salt, and cold water into a rough dough. Wrap and chill 30 minutes.
2. 2.Pound butter into a 12cm square. Enclose in the dough, then perform 6 single folds, resting 30 minutes between every two folds.
3. 3.Roll puff pastry 3mm thin, dock thoroughly, and bake between two sheet pans at 200°C for 20 minutes until deeply golden. Dust with powdered sugar and flash under the broiler to caramelize.
4. 4.Whisk egg yolks, sugar, and cornstarch together. Bring milk and lemon zest to a boil, temper into the yolk mixture, then cook over medium heat until thick.
5. 5.Off heat, stir in lemon juice, elderflower cordial, and butter. Press plastic wrap against the surface and chill completely.
6. 6.Whip heavy cream with 30g powdered sugar to medium peaks. Fold into the chilled pastry cream to make a light mousseline.
7. 7.Trim the baked pastry into three identical rectangles. Pipe an even layer of mousseline onto the first, stack the second, pipe again, then cap with the third.
8. 8.Dust the top with powdered sugar. Slice with a sharp serrated knife using a gentle sawing motion. Serve within the hour.