- Half of the vanilla bean is enough to flavor the cream. All you need is cut the vanilla pod with a knife lengthwise and scrape the vanilla seeds inside the cream right away.
- I usually make custard cream the night before. I keep it in the fridge, covered with a plastic wrap. In that way I don’t lose time the next day with the assembling.
- In case you won’t serve immediately, cover millefeuille on top with cling film and place to the fridge. Sprinkle with sfogliatine and dust with powdered sugar just before serving.
- You can keep it in the fridge for 3-4 days.