Step 1

Before you start, I encourage you to look at the photos in the post which serve as a guide to make this extraordinary pastry.

Step 2

In a very small bowl, add the gelatin to the water, stirring to combine. Set aside.

Step 3

In a small saucepan, heat the milk until very hot but not boiling.

Step 4

In a medium size bowl, whisk the egg yolks and sugar together. Whisk in the flour followed by the hot milk. Pour the mixture through a fine mesh strainer into a saucepan.

Step 5

Place over medium heat and, stirring continuously, bring it to a boil. Cook for 1 minutes, still stirring.

Step 6

Remove from the heat, tear the gelatin into pieces and add to the pastry cream. There is no need to liquify them as the hot pastry cream will melt them. Stir them in after they have melted.

Step 7

Transfer to a storage container, cover the top with plastic wrap, poke a few holes in it and let it come to room temperature. Place a lid on the container. Store in the refrigerator for 3 or 4 days or freeze for several months. Thaw in the refrigerator overnight to use.

Step 8

To make the Diplomat Cream or Lightened Pastry Cream, beat the 1/2 cup cream until stiff peaks form.

Step 9

Remove the pastry cream from the fridge and break it up with a whisk. It will be very firm and that is how it should be. Whisk until smooth. Fold in the whipped cream. This can be made ahead of time and stored in the refrigerator for a day or two before using.

Step 10

I encourage you to see the photos above to clarify these instructions as they are different from most.

Step 11

Thaw the puff pastry as directed. Dufour recommends 3 hours in the refrigerator and it's ready. I usually thaw mine overnight but that can make it softer so care needs to be taken to unwrap it, remove the paper and flatten it out.

Step 12

On a lightly floured surface, roll the pastry into a an 11x14 inch rectangle.

Step 13

Turn the jelly roll pan upside down and place the puff pastry on it. It should overhang the pan on every side. Alternatively, use two half sheet pans, placing the pastry rolled as called for in the pan. Continue as directed.

Step 14

Dock the pastry about every inch or so with the tines of a fork. This is important to prevent it from rising excessively. Freeze till rock hard. Place the pan inside of a half sheet pan to easily move it in and out of the oven.

Step 15

Place the oven rack on the lowest rung. Preheat the oven to 400°F.

Step 16

Place a piece of parchment paper on top of the frozen pastry and place another jelly roll pan on top of the paper to weight the dough down.

Step 17

Bake for 10 minutes. Remove the top pan and paper and continue baking for about 15 minutes more until golden brown and baked through.

Step 18

Remove from the oven and very carefully, turn the jelly roll pan right side up. If the pastry has not baked through, return it to the oven for about 5 more minutes until golden brown.

Step 19

Cool completely. When cool, trim the overhanging pastry so you have a flat piece of pastry. Cut it lengthwise into equal parts - about 3 inches each.

Step 20

Place one piece on a cooling rack either in a half sheet pan or over a piece of parchment paper or waxed paper.

Step 21

Combine the ingredients for the mock fondant starting with the powdered sugar, corn syrup and 2 tablespoons of milk. Stir with a spoon (don't use a whisk as it incorporates too many air bubbles) until very thick but pourable.

Step 22

Reserve about 1/4 cup of the fondant. Spread the remainder evenly on top of the strip of pastry.

Step 23

Immediately, add the cocoa to the reserved fondant, thinning it with additional milk about 12 teaspoon at a time. It should be of piping consistency.

Step 24

Fit a pastry bag with a medium size writing tip and pipe straight lines across the fondant topped pastry strip. With a toothpick, draw a straight line DOWN the side of the pastry. Move over about 1/12 inches and draw a line straight UP the side of the pastry. Continue across the strip. This forms the traditional chevron design. Let the pastry dry for 20 to 30 minutes.

Step 25

Remove the Diplomat cream from the fridge and place it in a pastry bag fitted with a 1/2 inch plain tip.

Step 26

Pipe half the pastry cream as shown in the photo to cover each of the 2 remaining strips of pastry. Place one of the pastry cream topped strips on top of the other and place the fondant covered one on top.

Step 27

At this point, there are several options. Refrigerate for a few hours until serving. This will keep the puff pastry crisp. Refrigerate overnight or up to several days but the puff pastry will soften somewhat. The third option is to freeze the assembled pastry but covering the top with plastic wrap directly on top of the fondant. Freeze. Wrap the sides in foil and freeze for a month. Remove the foil but leave the plastic wrap on top. Thaw in the fridge overnight. Remove the plastic wrap to cut. If the fondant has been dried sufficiently, it won't be damaged at all.

Step 28

To cut: Use a serrated knife and cut through each layer of the puff pastry with a sawing motion. Do not cut straight down or the filling can squish out the sides. It is actually easiest to cut this partially frozen. I usually cut the pieces about 1 1/2" wide.

Step 29

Be aware that when the mille-feuille is cut with a fork, the filling will squish out because it's very soft and the layers of puff pastry are firm. But I can guarantee after one bit, no one will care.