Assembly
Start assembling the mille feuille by piping cream onto the bottom layer. Place the middle layer on top. Top the middle layer with cream and then place the third layer on top.
Continue until you have used up all of the puff pastry you have cut into squares.
Dust the top of the pastries with icing sugar (confectioner’s sugar) and refrigerate for at least one hour.
NOTES
Most pastries need to be consumed within 2 days, no exception with these millefoglie pastries filled with pastry cream.
How to Make the Glaze (Optional)
To make the glaze add the 3 cups powdered sugar to a bowl then add ½ tsp vanilla and a few tablespoons of milk. Whisk together then add more milk as needed until you get a thick, spreadable consistency.
Transfer about ⅓ cup of the glaze to another bowl then whisk in the ¼ cup cocoa powder and add milk (½ cup more or less) as needed until you get a smooth consistency similar to the vanilla batch. Transfer each batch to a piping bag. You can use a smaller round tip for the chocolate or just snip the tip off. If you don’t have piping tips, don’t worry, just snip tiny holes.
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