Add a little hot milk to the mixture and gradually pour in the rest of the milk. Cook everything over medium heat, stirring regularly.
_ Remove your saucepan from the heat and add the mixture to a container. Let it rest for 3 hours in the refrigerator, adding plastic wrap on top.
For the whipped cream.
_ Simply mix the cream, sugar, and vanilla in a bowl and keep your mixture cool.
For the icing.
_ Mix the icing sugar and water in a bowl, keep your icing cool as well.
For the mille-feuille.
_ With a knife (or a pizza cutter), cut your puff pastry into small strips.
_ Cover a first strip with pastry cream and cover with a second strip. Garnish the second strip with whipped cream
. Cover with a final strip.
_ Melt the chocolate quickly in the microwave. Put it in a piping bag.
_ Add the icing on top of your mille-feuille and draw straight lines with the chocolate in your piping bag.