2 sheets frozen puff pastry
7 grams Queen Jel-It-In (vegetarian alternative)
250g caster sugar
100g corn flour
70g custard powder
2 teaspoons Queen Organic Vanilla Bean Paste
3 egg yolks
Preheat oven to 200C and defrost puff pastry sheets.
Lay the pastry sheets on a tray; prick all over with a fork and cover with another tray and bake for approximately 20 minutes, or until the pastry is golden.
Remove the top tray and return pastry to the oven and bake until golden.
Combine the sugar, corn flour and custard powder in a saucepan, then gradually add half of the milk and whisk until smooth. Add the rest of the milk, and the cream and stir over medium heat until the mixture boils and thickens. Dissolve Jel-It-In in 200ml of milk, then add to the saucepan. Remove pan from the heat, add butter and vanilla, and whisk until the mixture is smooth. Whisk in the egg yolks, until combined. Cool completely.
Cut the pastry into four rectangles using a serrated knife.
Spread vanilla custard into a piping bag, dollop on one rectangle of pastry, sandwich with another. Before serving, sprinkle with icing sugar!