In a bowl, with a dough hook, mix flour, salt, butter, water and white vinegar for 10 minutes, in first speed. Place in the fridge. Mix dry butter and flour for 6 minutes. Flaten the dough and place again in the fridge. Roll out the dough into rectangle, place the dry butter over half of the dough, then fold the over half on top. Give 2 double folds and 2 single folds with a 15-minutes rest between every fold. Total 5 folds. Roll out to 60 x 40 cm at 2.5 mm thick for a weight of around 750 g. Leave to rest in the fridge. Place one of your puff pastry sheets between 2 baking sheets and baking paper and bake at 180°C for around 35 minutes. At end of cooking, sprinkle with icing sugar the mille-feuille sheets in a oven to 220°C for a few minutes until caramelized. Note: this recipe gives more puff pastry than necessary.

Mix cornstarch with cream powder. Add milk (1), then egg yolks. Heat the mixture: milk (2), cream, vanilla and sugar. When boiling, pour over the previsous preparation and mix directly. Heat again. Add butter. Cover the surface with cling film and cool quickly in the fridge. Add in cold the Cointreau®, whilst smoothing out the cream with a whisk.

Cover the sides of puff pastry sheets to obtain right angles. Cut 12 strips 5 cm wide lengthwise, then cut in half to obtain 24 strips 30 cm long and 5 cm wide. Use 4 strips by millefeuille, using a pastry bag, garnish with Cointreau® pastry cream. Repeat the operation a second time and place the mille-feuilles in the fridge. Turn the mille-feuilles and top each piece with whipped cream using a pastry bag (F16) in «S» along the entire length. Decorate with fresh fruits or macaroons, according to your inspiration.