*ingredients
°2 sheets of puff pastry, thawed
+To fill:
°4 cups of full fat milk
°1 1/2 cups granulated sugar
°1 1/4 cups all-purpose flour
°8 eggs, separated
°3 teaspoon vanilla extract
°2 tablespoons of rum (optional)
°2 c heavy whipping cream
°2 tablespoons powdered sugar, plus more for drizzling
+to prepare
Preheat oven to 350 degrees Fahrenheit. Placing each sheet of puff pastry on baking sheet and bake for 10 mn, to golden brown. Let it cool.
Adding 3 cups of milk to a saucepan also bring to a boil on medium heat.
Meanwhile, in mixing bowl, whisking egg yolks and granulated sugar to mixture is light and fluffy. Adding flour, vanilla, and rum (if using), and rest 1 cup milk.
When milk boils, stirring egg yolk mixture into boil milk and stirring to it becomes thick. Remove from the fire.
In bowl, beating egg whites with an electric mixer until stiff peaks form also then slowly add them to custard mix.
Placing one of the puff pastry sheets in bottom of a 9″ x 13″ baking dish. Spread the pastry cream evenly over the face. Placing in refrigerator to chill until cold also firm, 1 to 2 hours.
When custard has cooled, beat the whipped cream and 2 tsps of the powdered sugar with an electric mixer to smooth. Spread evenly over the custard.
Cut the second sheet of puff pastry into 15 squares and place on top of the whipped cream. Return to the refrigerator to cool for an additional two hours.
Sprinkling with powder sugar before serving.
Enjoy !
