Cremes

Cut one of the puff pastry sheet in the form you want to make it. I wanted to make it round, so I cut it after the form of the tin and 1 cm diameter more as during baking is getting a bit smaller in diameter.
You can use the sheet as it is also.

Prick the puff pastry sheet you use as the bottom numerous times all over to avoid it puffing up too much.

Bake the rest of the puff pastry as it is as you will crush it anyway, so doesn't matter the form.

12-15 minutes at 200 degrees Celsius. You can also bake them a day before to make the cream.

For the custard:

1. whisk the egg yolks with the sugar and vanilla sugar in a large saucepan just until smooth;

2. separately, heat the milk, don't boil it;

3. add the flour, corn starch and milk alternately, stirring constantly;

4. put the saucepan on low heat and stir; continue stirring until the cream thickens like pudding;

5. set the pot aside to cool the cream.

6. Whisk the egg whites with a pinch of salt and when done, add it to the creamed yolks, stirring over the top with a spoon.

7. Leave the custard cool for 10 more minutes after mixing it with the egg whites foam.

In a bowl, whip the cream together with the cream stiffener.

Now you have all the puzzles and we will put them all together.

Place the sheet of baked puff pastry on a plate, frame it with a metal frame and pour the custard. It is also ok if you don't use a frame, it won't look that pretty as in this picture but still looks very good.

Cover with a generous layer of whipped cream and then sprinkle with the other finely crumbled sheet.

Leave to rest in the fridge or a cold place for at least 2 hours.

If you used a mould, after the 2 hours you can remove the mould and add the finely crushed puff pastry sheet on the side all over .

Sprinkle with icing sugar.

Enjoy it with all your senses!