Roll out the first puff pastry to approximately 3 mm. Prick it with a fork. Place it between two baking sheets. Bake for 20 min thermostat at 180°C. Perform the same operation for the other two doughs.
Prepare the pastry cream:
Split the vanilla pod in half. Bring the milk to the boil with the vanilla pod.
Meanwhile, mix the egg yolks in a salad bowl (keep the white of one egg for the icing), the sugar, and the flour.
When the milk is boiling, immediately pour it into the salad bowl.
Mix and cook again in the pan for a few minutes until the mixture thickens.
Let the cream cool. When it is very cold add the softened butter and the flavor of your choice, mix well.
In a bowl of water, let the gelatin soften then melt it for 20 seconds in the microwave and add to the pastry cream. Put in the fridge.
Assembly :
Take a first sheet of puff pastry and spread the pastry cream evenly with a metal spatula.
Place a second sheet of puff pastry on top and spread a second layer of pastry cream and finally place the last sheet of puff pastry.
Icing:
Mix the icing sugar with the egg white until fairly thick.
Take two tablespoons of this icing and add the coffee extract or liquid chicory to obtain a second dark brown icing.
Spread the white icing evenly over the entire mille-feuille. Using baking paper, form a cone whose opening should be quite small.
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