450 g puff pastry
1 teaspoon vanilla extract
150 g) sugar
75 g starch
750 g milk
240 g whipped cream
In a saucepan, pour the milk and mix in the sugar, egg yolks, vanilla and starch. Stir until thickened, then add a spoonful of butter and mix. Let cool.
Cut the dough and bake at 190° for 25 minutes.
Add the cream to the whipped cream and mount the cake.
Put in the freezer for 2 hours and serve.