Preparation

• 1.

  Preheat the oven to 400°F (200°C).

• 2.

  Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.

• 3.

  Cut the pastry into rectangles (about 3 inches by 5 inches).

• 4.

  Transfer the rectangles to a baking sheet lined with parchment paper and prick them with a fork to prevent puffing.

• 5.

  Bake for 12-15 minutes or until golden brown and crispy. Let cool.

• 6.

  In a saucepan, heat the whole milk and heavy cream over medium heat until just simmering.

• 7.

  In a bowl, whisk together the granulated sugar, egg yolks, cornstarch, and matcha powder until smooth.

• 8.

  Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.

• 9.

  Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble (about 3-5 minutes). Remove from heat and stir in the vanilla extract.

• 10.

  Transfer the matcha pastry cream to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin from forming), and refrigerate until chilled (at least 1 hour).

• 11.

  For the black sesame layer, mix black sesame paste into a small bowl to loosen it. If too thick, add a little warm water or milk until it reaches a spreadable consistency.

• 12.

  Once the pastry cream is chilled, whisk it until smooth.

• 13.

  To assemble, take one baked puff pastry rectangle and spread a layer of matcha pastry cream on top.

• 14.

  Add another puff pastry layer and spread a layer of black sesame paste on it.

• 15.

  Continue layering until all the pastry layers are used, finishing with a puff pastry layer on top.

• 16.

  Dust the top layer with powdered sugar and sprinkle with chopped black sesame seeds for garnish.

• 17.

  Chill the assembled mille-feuille in the fridge for at least an hour before slicing to serve.