Step-by-Step Instructions

• Preheat your oven to 400°F (200°C). Lay the thawed puff pastry sheets on parchment-lined baking trays and prick the surface all over with a fork.
• Bake the puff pastry for 15 to 20 minutes until golden brown and flaky. Allow to cool on a wire rack.
• In a medium saucepan, heat the whole milk until steaming. In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, and flour until creamy.
• Gradually pour some of the hot milk into the egg mixture while whisking. Return the mixture to the saucepan and cook until thickened.
• Stir in butter and vanilla extract. Cover the surface and let cool.
• On a serving platter, place the first puff pastry sheet and spread a third of the cream. Repeat with the second sheet and cream.
• Top with the final sheet. For the glaze, whisk powdered sugar and milk until glossy, then pour over the top pastry layer.
• Optional: Melt dark chocolate and drizzle over the glaze, swirling for a marbled effect.
• Refrigerate for at least 4 hours or overnight, then freeze for 30 minutes before slicing for cleaner cuts.