It’s a lengthy recipe but stick with it, believe me, the end result will be worth the effort.

Recipe and photos on this post are all courtesy of Twigg Studios.


PUFF PASTRY

2 cups (250g) plain flour
1 tsp salt
100ml cold water
Juice of 1/4 lemon
200g unsalted butter (a block)

Add the flour and salt to a bowl and mix together.
Add the lemon juice and water and knead for a few minutes until smooth.
Shape the dough into a ball and make 2 cuts to create a cross. Place in a sandwich bag and place in the fridge for 1 hour.
When the dough is nearly set, prepare the butter.
Place the block of butter between 2 pieces of baking paper. Use a rolling pin and whack it flat until it forms a thin square.
Remove the dough and pull each of the slits from the cross out and roll out into a large envelope shape.
Place the butter in the centre and fold in the dough to the centre and press together.
Roll the dough out into a large rectangle, folding each end to the centre then fold in half, this is a book fold.
Turn right then roll out again into a rectangle. Fold 1/4 in and fold the rest over the top. Wrap in cling film and place in the fridge for 30 minutes.
Take out the dough and roll out again and fold one half in then fold the other half on top. Do this 3 more times and wrap up again and place in the fridge for 30 minutes.
Repeat this process 1 more time by continuing to fold three more times. It is now ready to use.
Preheat the oven to 200C.
Roll out the dough to fit a baking tray and slice into rectangles and place a tray on top to weigh down the pastry.
Bake for 20 minutes, turn and bake for 10 more minutes.
Allow the pastry to cool on a wire rack.

You can also watch the video clip on how to make puff pastry .


CHOCOLATE INFUSED CREAM

3 egg yolks
250ml milk
1/4 cup sugar
2 tbsp corn flour
2 vanilla pods
3 tbsp cocoa powder

Prepare a bowl over ice water.
Score the vanilla pods and remove the seeds and add it to a saucepan with the milk. Bring this to the boil.
In a bowl whisk the egg yolks and sugar until a pale paste is formed.
Add the corn flour and cocoa powder. Mix until smooth.
Add half of the hot milk to the bowl and mix together. Pour this mixture into the saucepan with the remaining hot milk. Stir constantly over a low heat until the mixture thickens.
Pour the mixture through a sieve into the bowl over the ice water.
Place cling film over the mixture so it is touching the custard. This will prevent a skin from forming.
Let cool and put the mixture into a piping bag.


MATCHA CREAM

200ml double (heavy cream)
3 tbsp icing sugar (confectioners sugar)
1 tsp matcha powder

Whip the cream with the icing sugar and matcha powder until stiff peaks form. Place into a piping bag.


BUILDING THE MILLE FEUILLE

Build the mille feuille by piping the matcha cream onto one layer of pastry. Add another pastry layer and pipe the chocolate infused cream on top. Add the top layer of pastry.
Dust with icing sugar or you can ice the top layer and feather it (like in the photos).
To do this, mix icing sugar with a little water until it is thick. Add some matcha powder. Pour this mixture over the top pastry layer then pipe lines of chocolate across and feather it.