500 g ready rolled puff pastry rectangle sheet
Langnese Bee Easy Acacia Honey
For the custard
250 ml (1 cup) milk
2 egg yolks
125 ml ( ½ cup) Langnese Bee Easy Acacia Honey
1 vanilla pod, seeds scraped out
1½ tbsp. flour
1½ tbsp. cornflour
Mixed berries (raspberries, blackberries, blueberries)
Cut the puff pastry sheet into 3 equal rectangles and prick each rectangle with a fork. Place the sheets on a baking tray lined with parchment paper and sprinkle with the 5 tbsp. of sugar.
Place another piece of parchment paper on top of the puff pastry and place another tray on top to create weight and prevent the dough from rising.
Bake the pastry sheets in a preheated oven at 180°C for 20-25 minutes.
For the custard:
Place the milk, one-third of the sugar, the vanilla seeds and pod and bring to the boil over a medium heat.
In a bowl whisk the egg yolks with the remaining sugar, flour and cornflour then pour one-third of the hot milk over and whisk well. Pour the egg mixture back into the pan with the remaining milk and cook over a medium heat whisking constantly until the custard thickens.
Transfer the custard to a glass dish and cover the surface with cling film. Leave to cool for a bit before chilling in the fridge.
Assemble the mille-feuille:
Cut each puff pastry rectangle into 3.
Place the custard in a piping bag with a round tip and pipe little dots of custard onto 1 puff pastry rectangle sheet.
Add the berries on top then spread a little custard on one side of another pastry rectangle and place it over the fruit, custard side down.
Repeat the same process with the remaining puff pastry and custard.
Drizzle some honey on top for garnish.