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1
To make the cream filling, scald the milk with the vanilla bean and one-quarter cup of the sugar.
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2
Beat the egg yolks with the remaining sugar until thick.
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3
Sprinkle in rice flour and cornstarch, and continue beating until well mixed.
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4
Remove the vanilla bean from the milk.
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5
Beat half the milk by droplets into the egg mixture.
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6
Return this to the remaining hot milk and bring to a boil, whisking very fast to prevent scorching.
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7
Remove from the heat and pour into a bowl to cool.
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8
Rub the top with butter to prevent a skin from forming.
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9
Cover with plastic wrap and cool completely.
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10
Immediately before using, fold in softly whipped cream with a wooden spoon.
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11
To make the mille et une feuilles, roll the puff pastry into a rectangle three-quarter-inch thick.
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12
Cut this into thirds.
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13
Roll each third into rectangles of equal size, one-sixteenth-inch thick.
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14
For easy handling, cut each rectangle into two smaller rectangles, each five-inches by nine inches.
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15
Spray baking sheets with water and place pastry rectangles on them.
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16
Chill for at least one-half hour.
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17
Preheat oven to 425 degrees.
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18
Remove pastry from refrigerator and prick evenly with the tine of a fork.
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19
Bake until evenly browned, or about 20 minutes.
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20
Cool pastry on racks.
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21
After adding the whipped cream to the filling, layer it with the strips, four high.
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22
Sprinkle with confectioners' sugar.
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23
Decorate with golden raspberries.
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24
To serve, slice with a serrated knife into serving pieces.
