- 1 egg (for brushing)
- powdered sugar for sprinkling
- For the vanilla cream:
- 500 ml milk
- 3 egg yolks
- 60 g sugar
- 30 g wheat flour (or cornstarch for a gluten-free version)
- 1 vanilla pod or 1 teaspoon of natural vanilla extract
- 25 g butter
Preparation method:
Prepare the dough: Preheat the oven to 200°C. Roll out the puff pastry and cut it into rectangles (e.g., 8–10 cm). Place them on a baking tray lined with baking paper.
Brush the tops with egg, prick with a fork, and bake for about 15–18 minutes, until golden brown and well risen. Set aside to cool.
Prepare the custard: In a saucepan, bring the milk with the split vanilla pod (or extract) to a boil. In a separate bowl, whisk the egg yolks with the sugar until light and fluffy, then add the flour.
Once the milk begins to boil, slowly pour it into the yolk mixture, whisking constantly. Then return the mixture to the pot and simmer over low heat until thickened (about 3–5 minutes).
Remove from the heat, add the butter and mix well. Set aside to cool, covering the surface of the cream with plastic wrap to prevent a skin from forming…
