1 package of laminated puff pastry, frozen (300 g)
For the cream
2 cups of milk (480 ml)
1/3 cup of granulated sugar (60 g)
1/4 cup of cornstarch (30 g)
3 eggs
1 tablespoon of vanilla extract
2 tablespoons of confectioner's sugar (for dusting)
1 package of laminated puff pastry, frozen (300 g)
For the cream
2 cups of milk (480 ml)
1/3 cup of granulated sugar (60 g)
1/4 cup of cornstarch (30 g)
3 eggs
1 tablespoon of vanilla extract
2 tablespoons of confectioner's sugar (for dusting)
Preheat the oven to 250°C (very hot)
Open the puff pastry and cut into three rectangular pieces in the direction of width
Use a fork to pierce them multiple times
Place on a large baking sheet and bake in a preheated oven until golden brown (about 10 minutes)
Let it cool and reserve
Prepare the cream: while the puff pastry is baking, in a medium saucepan, combine milk, sugar, and cornstarch
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
Add the eggs and cook, stirring constantly, until boiling (approximately 2 minutes)
Remove from heat and add vanilla extract
Transfer to a bowl, cover with plastic wrap and let cool
Place one piece of puff pastry on a plate and cover with half the cooled cream
Top with another piece of puff pastry and cover with the remaining cream
Arrange the final piece of puff pastry on top
Dust with confectioner's sugar using a fine-mesh sieve and serve
316 calories per slice.
