Vanilla Cream Slices

Instructions

Pastry:
Roll out each puff pastry sheet to about 16 x 11 inches. Transfer to a baking sheet, prick with a fork, and bake at 425°F until golden brown, about 15 minutes. Repeat with the other pastry sheet.

Vanilla Cream:
Mix egg yolks with granulated sugar for 1 minute. Add about 1 cup (200 ml) of milk, cornstarch, and vanilla, and mix for another minute. Heat the rest of the milk. Once it boils, reduce heat, remove from heat, and add the egg mixture to the milk, stirring well. Return to heat, stirring constantly, and cook for a few minutes until thickened. Transfer the cooked cream to a mixing bowl, cover with plastic wrap, and let cool to room temperature.

Fruit Layer:
Put the fruit in a saucepan, add sugar and half of the water. Place over heat. Mix the remaining water with cornstarch. When the fruit starts to boil, add the cornstarch mixture, stir, and cook for two minutes. Remove from heat and let cool to room temperature.

Once the vanilla cream has cooled, add room temperature butter and mix for a few minutes. Gradually add heavy cream and continue mixing until well combined.

In a deep baking dish or mold, place one puff pastry sheet, spread half of the vanilla cream on top, then the fruit layer, and the remaining vanilla cream. Finish with the second pastry sheet and dust with powdered sugar. Enjoy!