Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F.

Roll out the puff pastry until it is approximately ½ centimeter thick. Place on a baking sheet lined with parchment. Using a fork, poke some holes all over the pastry. Top with another sheet of parchment, then place a second baking sheet on top. Bake for 10 – 15 minutes until golden, and let cool.

Pour the milk into a medium pot. Place over medium heat and bring to just before the boiling point.

In a separate bowl, beat the egg yolks with the sugar. Add a few tablespoons of the hot milk, then add the flour and cornstarch. Slowly add the remainder of the milk, continuously mixing while you do so.

Return the egg and milk mixture to the pot and place back on medium-low heat, just until it boils, while mixing the whole time.

Remove from the heat and add vanilla, transfer to another container and chill in the fridge.

Add the 35% cream to a stand mixer with the whisk attachment and whip until stiff peaks. Fold this into the egg mixture once the egg mixture has cooled. Place this mixture into a piping bag.

To assemble, begin with a piece of puff pastry. Pipe three lines of the pastry cream across, almost covering the entire surface. Top with another layer of puff pastry, and pipe more pastry cream across. Top with a final layer of puff pastry and dust generously with icing sugar. Let chill before serving.