Cherry and Tonka Bean Mille-Feuille

Ingredients

• All-butter puff pastry, sheet500g
• Powdered sugar, for dusting60g
• Whole milk300g
• Heavy cream (35%)200g
• Tonka bean, finely grated1 count
• Egg yolks4 count
• Caster sugar100g
• Cornstarch30g
• Unsalted butter, cold, cubed40g
• Heavy cream (35%), cold, for whipping200g
• Powdered sugar, for cream20g
• Fresh cherries, pitted and halved300g
• Kirsch15g
• Caster sugar, for cherries20g
• Dark chocolate (70%), for décor30g

Method

1. 1.Infuse milk and 200g cream with grated tonka bean overnight in the fridge, or bring to a simmer, cover, and steep 30 minutes.
2. 2.Whisk yolks, 100g caster sugar, and cornstarch until pale. Stream in hot infused milk, whisk constantly, return to pan.
3. 3.Cook pastry cream (crème pâtissière) over medium heat, stirring vigorously, until thick and boiling. Remove from heat, beat in cold butter.
4. 4.Press cling film directly onto surface, refrigerate until cold, at least 2 hours.
5. 5.Roll puff pastry to 3mm thick. Rest 20 minutes in the fridge, then cut into three 30×12cm rectangles.
6. 6.Dock all over with a fork. Place on a lined baking tray, top with parchment and a second tray to press flat. Bake at 190°C for 20 minutes.
7. 7.Remove top tray, dust generously with powdered sugar. Return to oven at 220°C for 5 minutes until deeply caramelised. Cool completely on a rack.
8. 8.Toss pitted cherry halves with kirsch and 20g caster sugar. Rest 15 minutes, drain, and pat dry.
9. 9.Whip cold 200g cream with 20g powdered sugar to firm peaks. Fold into the chilled crème pâtissière until smooth.
10. 10.Transfer cream to a piping bag with a 12mm plain tip. Pipe rows of cream onto the first pastry layer. Nestle cherry halves between the rows.
11. 11.Set the second pastry layer on top, repeat cream and cherries. Place the final layer caramelised-side up.
12. 12.Melt chocolate, drizzle thin lines across the top. Refrigerate 20 minutes before slicing with a serrated knife.