Monday, 13 October 2014


What we need:
2 pkts of puff pastry 
For the pastry cream:
1 liter of milk
200g margarine
2 egg
3/4 Cup of  sugar 
5 tbsp cornflour
1.5 tbsp flour
2 vanilla
zest of 1 lemon

For the topping:
1 tub of cream 
powdered sugar and a little milk at will

Cut puff pastry in half lengthwise and put a layer on a rectangular pan or Pyrex with the baked side down.

Prepare the cream. Pour into a saucepan three glasses of 1lt milk, margarine, sugar, vanilla and zest and heat until melted together.

Beat in a bowl the egg yolks, add the cornflour, flour, milk and dissolve until they become a smooth, homogenous mixture.

Pour the mixture into the pot previous

and carefully stir the cream with wire (to prevent clotting) until it thickens, over low to medium heat. When ready, remove from the heat and allow to cool.

Mix and pour half the amount above the cooked puff pastry 

Cover with a second layer puff pastry and pour the remaining cream.

In the meantime, you've whip the fresh cream with a few tablespoons of powdered sugar and a little milk.

Lay the cream and cover the surface with debris from puff pastry  leftover.

Put the milkfai in the fridge and enjoy it after a few hours.