Nancy Zinman's Mille-Feuille

• Puff pastry (see recipe)
• 1/2 quart pastry cream (see recipe)
• 1 quart heavy cream, stiffly whipped
• Powdered sugar

1. Preheat oven to 400 degrees.
2. On a lightly floured surface, roll out 1/3 of the puff pastry to measure approximately 12 inches by 18 inches.
3. Gently lift the dough (it is easier if you drape it over a rolling pin when picking up) and lay it on a 12-by-18-inch baking sheet.
4. Prick dough evenly with a fork.
5. Bake for 10 to 15 minutes, or until pastry is puffed and golden brown.
6. Repeat procedure twice to make a total of three pastry sheets.
7. When all the pastry sheets are cool, trim the edges with a serrated knife to form three equal rectangles.
8. Reserve trimmings.
9. Fold pastry cream with the whipped cream.
10. Spread a thick layer over the bottom sheet.
11. Place second pastry sheet over the cream mixture.
12. Apply second layer of cream.
13. Cover with top sheet of pastry.
14. Dust the top with sifted powdered sugar.
15. You may caramelize the sugar by heating a hot metal object such as a potato masher and pressing it over the sugar.
16. Brush sides of the mille-feuilles with crumbled trimmings from the puff pastry sheets.

pastry, pastry cream, heavy cream, powdered sugar

Taken from cooking.nytimes.com/recipes/2482 (may not work)