A classic French pastry where vanilla cream is spread between layers of crisp, baked puff pastry sheets. The crispness of the layers combined with the softness of the cream makes it an eye-catching, elegant dessert for special occasions.
Prick the puff pastry sheets with a fork, brush with egg yolk, and bake in a preheated oven until golden and crisp, then let cool completely.
Whisk the egg yolks with the sugar and starch until smooth, slowly add the boiled milk, then cook over low heat, stirring constantly, until thickened; remove from heat and stir in the butter and vanilla.
Spread the cream evenly between the cooled puff pastry sheets and stack them, finishing with a thin pastry layer or cream on top.
Important: rest the cake in the fridge for at least two hours before cutting, then dust with powdered sugar, slice, and serve.
Important: Placing a light rack on top of the puff pastry sheets while baking helps them rise evenly; don't build the layers before the cream has cooled, or the pastry will soften and fall apart. Allergens: contains gluten (puff pastry, flour), egg, milk (cream, milk). Prepare at least two hours before serving and let it rest in the refrigerator.
If you place a thin wire rack on top of the puff pastry sheets while baking, they rise more evenly and flat, making it much easier to stack the layers.
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