Vanilla Mille Feuille serve with "Pandan Kaya" Sauce

Tried a new recipe today, a classic French dessert. A bit complicated to make but they are so delicious with Malaysian traditional touch! But a bit more step by step...

Ingredients for Pastry Cream:
5 nos Egg yolks
1 tbsp sugar
1 ½ cup Whole milk
3 tbsp Flour

Method for Pastry Cream:
Step 1. In a medium bowl, stir together 3 tbsp milk with flour, salt and whisk until smooth. Add the yolks and sugar and whisk vigorously until mixture is smooth and pale lemon in colour.
Step 2. In a heavy bottom saucepan, heat remaining milk with the remaining, sugar and vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture. This will temper the egg yolks so they don’t start to scramble. Immediately pour yolk mixture into hot milk in the saucepan. Whisk over medium heat until mixture comes to a boil and thickens. Remove from heat immediately. Cover with plastic wrap to prevent skin from forming. Cool completely.

PANDAN KAYA SAUCE
Ingredients for Pandan Kaya Sauce:
3 large eggs (lightly beaten)
250 gm Caster sugar
350 ml Coconut milk
8 pcs pandan leaves (screwpine leaves)

Method for Pandan Kaya:
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves.

Step 1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
Step 2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
Step 3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally. It took at least 1 hour to cook till desired thickness.
Step 4. Cool completely before store in a clear jar and keep in the fridge.

ASSEMBLY:
*Read more at puff pastry recipe step by step or to simplify this recipe – just buy store bought puff pastry.

Step 1. Cut 1/3 off pastry square. Freeze remaining pastry or save for another use. Roll puff pastry to a very thin rectangle measuring 12 x 16-inches.
Step 2. Line a baking sheet with parchment paper. Lay dough on top and poke with fork all over to prevent over rising. Chill 15 minutes.
Step 3. Bake until golden brown and very crisp. Cool completely on rack.
Step 4. Trim pastry so edges of rectangle are straight and even in shape. Divide the rectangle into 3 even strips, each about 4-inches wide.
Step 5. Evenly divide cooled pastry cream onto two strips of puff pastry. Spread evenly. Lay one strip, covered with cream on top of first, lining up evenly. Top with final strip of puff pastry. Dust with icing sugar. Chill for 1 hour before serving.
Step 6. To serve, cut with serrated edge knife using sawing motion. Garnish with strawberry and serve with pandan kaya sauce.