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Mille-feuilles Ingredients :

• 5 sheet of phyllo dough
• 30 g of butter
• 30 g of icing sugar
• 500 g of berries
• Maple sugar
• Miel d'Anicet honey

Crème Pâtissière Ingredients:

• 250 ml of milk
• 50 g of sugar
• 2 egg yolks
• 20 g of cornstarch
• 5 ml of maple syrup

Method:

• Daub a sheet of phyllo dough with butter and dust with icing sugar. Repeat for each sheet of dough.
• Cook for 3 minutes.
• To make crème pâtissière (pastry cream), warm milk and sugar; then, using, a whisk, incorporate egg yolks, cornstarch, and maple syrup.
• Beat until thick and then remove from heat.
• Cover with plastic wrap and keep aside at room temperature.
• Assembly; phyllo pastry dough, pastry cream, and berries.
• Repeat the preceding step to make a second layer.

Plating:

• Dust with icing sugar and maple sugar
• Top with a drizzle of Miel d'Anicet honey

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