2 sheets of puff pastry
6 1/3 cups milk
5 ¼ oz corn starch
3 packets (9g each) vanilla sugar
8 egg yolks
7 oz sugar
8 oz whipping cream + 1 stabilizer
Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and
bake according to directions on a jelly roll pan. Let them cool, and then cut out the
shape according to the size of the square pan you will use. I used 9 inch x 13 inch.
Once you cut them to the shape of the pan, cut one sheet into squares (I made 12);
that will be the top of the cake.
Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3
cups), and corn starch, and mix well. Set the remainder of milk with vanilla sugar
added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir
constantly for a minute. Transfer to a large mixing bowl, and let cool completely.
When cooled, add the whipped whipping cream, whipped with a stabilizer.
Now put the whole sheet on the bottom of the pan, and spread the filling over it.
Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with
Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit
yourself, and enjoy : )