– 1 package (about 17.3 ounces) frozen puff pastry, thawed – 2 cups whole milk – 4 large egg yolk – 1/2 cup granulated sugar
– 1/4 cup cornstarch – 1 teaspoon vanilla extract – Powdered sugar, for dusting
Preheat oven to 400°F (200°C) and line baking sheets with parchment paper. Roll out puff pastry to 1/8 inch thickness, cut into rectangles, and prick with a fork.
Bake for 15-20 minutes until golden brown; let cool. Heat milk in a saucepan until simmering.
Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly pour hot milk into egg mixture, whisking constantly.
Return mixture to saucepan, cook until thickened; stir in vanilla. Cover pastry cream with plastic wrap, chill.
Assemble cake with pastry cream between layers. Dust with powdered sugar, chill for 1-2 hours before serving.