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Directions:
Prepare the puff pastry: Preheat the oven to 400°F (200°C). Unfold the puff pastry sheets and cut them into thirds along the folds. Place on a baking sheet lined with parchment paper. Prick the dough all over with a fork to prevent it from swelling. Bake for 15-20 minutes, until golden brown. Let cool.
Prepare the custard: In a medium saucepan, heat the milk and half the sugar over medium heat. In a bowl, whisk together the egg yolks and remaining sugar until light in color. Stir in cornstarch until smooth. Gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in the vanilla and butter until smooth. Cover directly on the surface with plastic wrap and refrigerate until firm.
Assemble the mille-feuille: Place a layer of puff pastry on a serving plate. Spread half of the pastry cream over the dough. Top with another layer of dough, the remaining pastry cream, and the final layer of dough.
Prepare the glaze: Mix the powdered sugar, milk, and vanilla until smooth. Spread over the top layer of dough. Melt the chocolate and drizzle or pour the glaze over it to create a pattern.
Let the finished mille-feuille cool for at least an hour before serving.
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