Millefeuilles

Heat the milk and add the scraped vanilla seeds and pod, the butter, and half the sugar.

Mix the egg yolks, corn flour, and remaining sugar and add to the mixture. Heat everything together while constantly stirring, and refrigerate.

Whip the Debic Stand & Overrun.

Break the structure of the pastry cream by mixing it in a blender and gently fold in the whipped cream.

Reserve in the refrigerator.

Mix the first part of the butter with the first batch of cake flour, roll out, and leave to rest and chill.

Knead the rest of the ingredients together and place in the refrigerator. Make a single fold and a double fold with the butter on the outside.

Leave to rest for 30 minutes in the refrigerator.

Make another single fold and another double fold and again leave to rest in the refrigerator for 30 minutes.

Roll out to 1.5 mm thick and cut into 16 x 16 squares.

Sprinkle with granulated sugar and bake between two sheets of baking paper and two cans under pressure at 190ºC for approximately 19 minutes.