I’m finding it hard to get back into the swing of baking class these days. Not sure why but I hope I figure it out soon. In this class, we were working with the last ball of puff pastry and making Napoleons aka mille feuille, a french pastry involving vanilla custard layered between sheets of puff pastry and sometimes involving fruit, cocoa, or nuts.
As the pastry cooled, it was time to make the vanilla custard. Milk, cornstarch, eggs, sugar, butter and a vanilla bean. Heated to a boil and allowed to thicken. Whipped cream was eventually folded into the custard to thin it out slightly, but make it richer.
A strawberry and cream based desert. Usually a winner. =)