I will bake Millefeuilles. I know it’s going to be hard but I will have a crack at it. So I was all set up for Saturday to bake. I had my bought puff pastry in the freezer, to save time, but let me tell you, this recipe still took me hours!! It entailed precisely measuring and cutting out the pastry and freezing it several times to keep its shape, plus of course making creme patissiere and meringue icing. No mean feat!
get out the measuring tape !
Funnily enough we were at the local food market for dinner on Friday night because my daughter who studied at University in Mexico heard that the local Taco Loco was making Tacos Al pastor, a traditional Mexican variety. So we went in the sub zero temperatures!! (Not sub zero being Auckland but it certainly felt like it.)
Anyway afterwards we went for a look at the French Baker’s table, just for a nosy you know, and wow. 
He had millefeuilles to die for, which we bought of course. Highly recommended and something to aspire to in my bake. Haha. It’s great to support small owner operated local businesses, especially when they’re that good. 🙂 http://www.littlefrenchpastry.co.nz.
Speaking of French, I had an amazing platter for lunch the other day at Petit Bocal http://www.petitbocal.co.nz on Sandringham Rd, YUM! Love that place.
Delish sharing platter at Petit Bocal
So I measured and cooked the pastry, top and bottom. 
The interesting thing about the top was that the icing went on before the bake. I thought I was reading it wrong, but no. So I poured on this luscious smooth glaze and it came out of the oven like a fine meringue topping. Woooooooh.
in the freezer
I had bought vanilla pods at the supermarket, two for more than I pay for a soy latte each! You only get to try these things on special occasions, so I did it! Creme Patissiere here I come. I had always wondered what that was, so now I get to make it!!! It wasn’t that hard except for the fact that when I heated it, I left it for a few seconds while I did some dishes and the sides looked like cooked eggs. 
So I hovered and whisked it like crazy until all of a sudden it looked like a whole pot of scrambled eggs, (Oh no). Luckily for me it was just the custard turning into a custard – very quickly. Phew. What a relief, with the price of those vanilla pods I did not want to make a mistake. And it tasted amazing.
I assembled the Millefeuilles by spooning the
creme patissiere onto the base and placing the baked meringue icing layer on top. 
My husband commented, that this was the best dessert he had ever tasted!! I will make them again, because like him, we all thought they were incredible.
