Preparing the pastry cream:
Heat the milk in a large saucepan without boiling it. Meanwhile, combine the sugar and flour in a bowl, then add the egg yolks. Whisk until smooth. Gradually pour the hot milk into the mixture while whisking. Pour everything back into the saucepan and thicken over medium heat, stirring constantly. Once the cream is thick, remove from the heat, add the vanilla and rum, then cover with cling film. Let it cool completely.
Step 3: Preparing the whipped cream:
Whip the very cold single cream with the icing sugar until you get a firm whipped cream. Gently fold it into the cooled pastry cream. You will obtain a light, smooth and airy cream.
Step 4: Assembly
Place one sheet of puff pastry on a serving platter. Spread the vanilla cream evenly over the top. Cover with the second sheet of puff pastry, pressing down lightly. Refrigerate for at least 2 hours to allow the cream to set.
Step 5: Finish and Serve
Sprinkle the top generously with icing sugar. Cut into squares using a sharp knife. Serve chilled and enjoy.
Tips for success
- Choose all-butter puff pastry for an authentic flavor.
- For an even crispier dough, bake it between two baking sheets.
- Do not overheat the pastry cream, as this may make it grainy.
- The cream must be completely cooled before incorporating the whipped cream.
