Preparation time: about 1 hour
Level of difficulty: Easy
2 sheets of puff pastry
100g powdered sugar (Some choose plain sugar)
720gr whole milk
200 g sugar
8 egg yolks
1/4 teaspoon salt
120 g sour cream
Defrost the puff pastry, spread them on a flat surface, sprinkle them on one side with the icing and with the rolling pin lightly press the sugar to enter the puff pastry.
Use a fork to make holes and cut the pastry into pieces the size you want. In a pan with greaseproof paper, bake them at 190 C degrees for 15 minutes in the air, face the side with the icing downwards.
For the cream, whisk together the milk with 100g of sugar and the vanilla . Heat the mixture over medium heat, until it starts to simmer.
In a large bowl, beat the yolks, the cornflour and the rest of the sugar and vanilla. Heat the mixture over medium, heat until it starts to steam.
Cut the butter into cubes and add it to the cream. Stir until the butter melts.
Cover the cream with cling film that adheres well to the surface of the cream and refrigerate for at least 4 hours.
When you take the cream out of the fridge, beat it a little to soften it.
Beat the cream until it becomes fluffy and fold it into the cream.
Assemble your dessert and it is ready to eat. Enjoy!