Homemade recipe millefeuille

_ Preheat your oven to 200°C.
_ Prick the entire surface of your puff pastry with a fork. Brush your batter with milk and sprinkle it with sugar. Let cool.
For the custard:
_ Pour the milk into a small saucepan. Using a knife, remove the seeds from the vanilla bean and add it to the milk. Heat over low heat until the milk is boiling.
_ In a bowl, mix the sugar and flour. Add the eggs and mix until the mixture is light and the texture is fluffy.
Add a little hot milk to the mixture and gradually pour in the rest of the milk. Cook over medium heat, stirring regularly.
_ Remove your pan from the heat and add the mixture to a container. Let it rest for 3 hours in the fridge, adding plastic wrap on top.
For the whipped cream.
_ All you have to do is mix the cream, sugar and vanilla in a bowl and keep your mixture in a cool place.
For the icing.
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