A classic French-style pastry made by layering crisp baked puff pastry with vanilla cream. The contrast between crisp layers and smooth cream makes it an elegant dessert for special occasions.
Prick the puff pastry sheets with a fork and brush them with egg yolk. Bake in a preheated oven until golden and crisp, then let them cool completely.
Whisk the egg yolk with the sugar and starch until smooth. Slowly pour in the boiled milk, stirring constantly, and cook over low heat until thickened. Remove from the heat and stir in the butter and vanilla.
Spread the cream evenly between the cooled puff pastry sheets and stack them. Finish with a thin layer of puff pastry or cream.
Important: Chill the cake in the refrigerator for at least two hours before cutting. Dust with powdered sugar, slice and serve.
Important: Place a light rack on top of the puff pastry while baking to help the layers rise evenly. Do not assemble the layers until the cream has cooled, or the pastry may soften and fall apart. Allergens: contains gluten (puff pastry and flour), eggs, and dairy (cream and milk). Chill the cake for at least two hours before serving.
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