Homemade millefeuille recipe

For the puff pastry:
_ First, line a baking sheet with parchment paper.
_ Place your puff pastry in a 40 x 20 cm wide pan. Add your pastry to the baking sheet and let it refrigerate for 30 minutes.
_ Preheat your oven to 200°C.
_ Prick the entire surface of your puff pastry with a fork. Brush your pastry with milk and sprinkle it with sugar. Let it cool.
For the pastry cream:
_ Pour the milk into a small saucepan. Using a knife, remove the seeds from the vanilla pod and add it to the milk. Heat over low heat until the milk is boiling.
_ In a bowl, combine the sugar and flour. Add the eggs and mix until the mixture is light and fluffy.
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