Coffee mille-feuille

1. Preheat oven to th. 6/7 – 200°C. Roll the dough out 5 mm thick. Transfer and pat the dough on a baking sheet lined with parchment paper. Moisten dough with water and sprinkle 15 g of sugar. Prick with a fork and bake for 25 minutes.

2. Heat over low heat the milk with instant coffee. In a bowl, beat the whole egg and yolks. Add the sugar, beat until pale colour. Gradually stir in the flour, pour the coffee-milk and whisk. Cook the mixture in a saucepan over low heat while beating until simmer. Let cool, then add the butter in pieces and mix.

3. Spoon the cream mixutre in a pastry bag. Cut the dough into 12 rectangles. Place one layer of dough and pipe with the cream, cover with dough and spread cream, finishing with a rectangle dough. Top with chocolate sprinkles.

Photo credit: Sucré Salé