Mille Feuille | Charalambides Christis

Instructions

1. In a baking dish, place a parchment paper and place the pieces from one of the puff pastry sheets in strips of approximately 10cm X 5cm, sprinkle them with sugar, and place the almond slices on top.
2. Place another sheet of parchment paper on top of the puff pastry.
3. Then, put a heavy object on top to keep them from rising and bake them in the oven at 190C for 40 minutes.
4. In a pot, pour milk, cream, sugar, and vanilla and stir until it comes to a boil.
5. Add the egg, egg yolks, and corn flour in a bowl and stir with a wire whisk.
6. Slowly pour the warm milk into the eggs and mix. Put it in the refrigerator to cool.
7. Flatten the baked pieces from the puff pastry with a knife.
8. When the cream has cooled, begin stacking. Place one piece of baked puff pastry-cream-strawberries and blueberries, and then another piece of baked puff pastry, to make two layers, and on top of that, add the cream with strawberries and blueberries.