Mille-Feuille

Our planned spring 2020 trip to Au Pied de Cochon Sugar Shack was cancelled (due to the pandemic), leaving us with a craving for maple syrup-themed dessert. I looked through the entire PDC Sugar Shack cookbook for a recipe we actually had most of the ingredients for in-house, and came upon the amazing-looking mille-feuille. It was a tricky recipe and we ran into a few hiccups, but ultimately it was an insanely delicious dessert, which gave us a days-long sugar high!

Here we're busy making the maple pastry cream that made up half of the filling (along with maple whipped cream). 

Unfortunately I over-thawed one of our puff pastry sheets, which meant it stuck together and subsequently required rolling out rather than unfolding. You can see the difference between the lovely correct puff (left) and the sad deflated cracker (right). Oh well!

Maple whipped cream (the addition of maple sugar constituted the "maple" here). 

Assembled! Next step was to trim the edges to make it nice. The best part was eating the big plate of trimmings!

Finished! Plated beautifully and drizzled with thickened maple syrup. AMAZING!

What to do with leftover pastry cream and whipped cream? I plated them in bowls and topped with crumbled graham crackers and another drizzle of maple syrup. This dessert seemed like it would never end!