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Millefeuille

How do I bake the puff pastry correctly, at what temperature and why must it be frozen before going into the oven?
To bake the puff pastry properly, spread it on the pan on non-stick paper.
Prick the entire surface with a fork several times to remove trapped air.
Puff pastry really loves the fridge, that is, it must go straight from the fridge as it is frozen into the oven.
Bake in the beginning at a high temperature so that it takes volume.
Then, turn down the oven so that each layer is cooked all the way through, so that it becomes fluffy and crispy and separates into a thousand leaves.
Halfway through baking, turn the sheet of puff pastry over carefully and press the surface with our palms with a towel.
This way the trapped air will go away and it will become crispy.
Continue baking until well browned.
Remember that puff pastry that hasn’t been baked all the way through and has retained moisture will sooner or later get wet and lose its crispy texture.
Alternatively, we can bake the puff pastry after sprinkling it with powdered sugar on both sides and piercing it very well.
In this case, we bake the puff pastry by placing a pan on it so that it bakes and is evenly thick throughout.
How do I keep the puff pastry crisp and fluffy after I bake it?
After carefully removing the puff pastry from the oven, place it on a wire rack to cool and dry thoroughly, so that it remains crispy until the last bite.
Why does mille feuille cream form a crust on the surface? Learn how to keep it smooth and velvety
When you make the custard for the mille-feuille, as it is hot, you must cover it with film touching the whole surface, so that when it cools it remains smooth and soft in texture without forming a crust.
How do I keep the mille feuille crisp and fluffy?
You have to set the mille feuille at the last minute.
It should not be refrigerated at all to remain crisp and delicious.