1. **Make the puff pastry:**
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheets on a lightly floured surface to even out the folds.
– Place each puff pastry sheet on a parchment-lined baking sheet.
– Prick the puff pastry all over with a fork to prevent it from puffing up too much.
– Place another sheet of parchment paper on the baking sheets and place another baking sheet on top to keep the pastry flat while baking.
– Bake for 15 to 20 minutes or until golden brown.
– Remove from the oven and let cool completely.
2. **Make the custard:**
– In a medium saucepan, heat the milk until it begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to boil.
– Remove from heat and whisk in the vanilla extract and butter until smooth.
– Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let cool completely.
3. **Assemble the Mille-Feuille:**
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