Ingredients:
450 g puff pastry
1 teaspoon vanilla extract
3 egg yolks
150 grams sugar
75 grams starch
750 grams milk
240 g whipping cream
Directions:
Pour the milk into a saucepan and add the sugar, egg yolks, vanilla and starch. Stir until thickened, then add a tablespoon of butter and stir. Leave to cool.
Cut the shortcrust pastry and bake at 190° for 25 minutes.
Add the cream to the whipped cream and assemble the cake. Place in the freezer for 2 hours and then serve.
