Mille-feuille

1. Roll the puff pastry out thinly, cut it into three equal sheets, prick them, and bake between baking paper pressed between two trays at 200 °C until crisp (this stops it doming).

2. Bring the milk to the boil with the split vanilla pod.

3. Whisk the egg yolks smooth with the sugar and flour, then gradually pour in the hot milk.

4. Return it to the heat and, stirring constantly, cook into a thick vanilla cream (crème pâtissière), then let it cool.

5. Spread cream onto the first pastry sheet, place the second on top, cream on that too, and finally the third sheet.

6. Dust the top generously with icing sugar (or caramelise it in a lattice pattern) and cut into slices with a sharp knife.

Tip: The key to a mille-feuille ("a thousand leaves") is crisp pastry and a well-chilled, thick cream – be sure to bake the sheets between two trays so they stay flat. Assembled fresh, it stays truly crisp.