1 package of puff pastry, thawed (400 g)
Wheat flour (for dusting)
For the cream
4 egg yolks
4 tablespoons of cornstarch
1 cup of condensed milk (150 g)
2 cups of whole milk (480 ml)
1 tablespoon of vanilla extract
1 tablespoon of confectioner's sugar (for dusting)
1 package of puff pastry, thawed (400 g)
Wheat flour (for dusting)
For the cream
4 egg yolks
4 tablespoons of cornstarch
1 cup of condensed milk (150 g)
2 cups of whole milk (480 ml)
1 tablespoon of vanilla extract
1 tablespoon of confectioner's sugar (for dusting)
Thaw the puff pastry at room temperature (about 1 hour)
Precare the oven to 250°C (very hot)
Dust a smooth surface with wheat flour
Roll out the puff pastry to a thickness of about 0.5 cm
Cut it into four rectangles, each 10 cm x 25 cm
Place in a large, ungreased baking dish
Bake in the preheated oven until golden and crispy (about 10 minutes)
Remove from the oven and let cool
Prepare the cream: In a stand mixer, beat the egg yolks with cornstarch and confectioner's sugar until smooth (about 5 minutes)
Reserve in the stand mixer bowl
In a medium saucepan, heat the milk over high heat (about 3 minutes)
Add vanilla extract
Gradually add the milk to the egg yolk mixture, whisking constantly
Transfer to the saucepan and cook over medium heat, stirring constantly, until thickened (about 10 minutes)
Remove from the heat and cover with plastic wrap in direct contact with the surface to prevent a skin from forming
Let cool
Place one rectangle of puff pastry on a serving plate, then top with one-third of the cream
Repeat the process until all the cream is used, finishing with a rectangle of puff pastry
Dust with confectioner's sugar and serve
479 calories per serving
