Sprinkle powdered sugar on the kitchen counter.
Roll out the puff pastry on the counter. Cut the dough into 6 rectangles.
Thoroughly coat them in powdered sugar so that the surfaces are covered with sugar, and place the "sheets" on a baking sheet with parchment paper.
Place a silicone mat or another sheet of parchment paper on top.
Preheat the oven to 180°C. Bake the puff pastry for 5-6 minutes until the dough puffs up.
Now place another baking sheet on top and bake for an additional 15 minutes.
Remove the sheets from the oven. Lift the top one off along with the parchment paper. Cool the Mille Feuille on a wire rack.
Cut each rectangle into 3 equal pieces and also trim the ends.
Whisk the egg yolks and sugar until white and creamy.
Add cornstarch and flour while whisking.
Split the vanilla bean and scrape out the seeds. Mash the seeds together with a little sugar.
Bring the milk to a boil with the vanilla seeds and the used vanilla pod.
Pour the boiling milk over the whisked yolks while whisking.
Pour everything back into the pot and cook the cream while stirring for 7-8 minutes.
Sprinkle the surface with sugar and let the cream cool.
When the cream is completely cold, whisk it well. Fold in the whipped cream.
Assemble your Mille Feuilles by layering the puff pastry sheets with small dollops of vanilla cream in between. Garnish with fresh berries as shown in the picture.
