What we need:
2 pkts of puff pastry
For the pastry cream:
1 liter of milk
3/4 Cup of sugar
5 tbsp cornflour
1.5 tbsp flour
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.