Step 1

Gently bring 4 cups milk to a simmer over medium heat in a small saucepan. Separately, start a ban marie. (add water to a saucepan, large enough to hold a large heat proof bowl without touching the water). Bring the water in the ban marie to a simmer.

Step 2

In the meantime, in the medium mixing bowl, beat the 12 egg yolks with the white sugar and vanilla sugar, until the mixture becomes light and creamy.

Step 3

While the milk is simmering and the custard mixture is prepared, prepare the gelatin. Boil a quarter cup of water and slowly pour the water over the gelatin in a small bowl. Stir until the gelatin completely dissolves. The custard, the gelatin and the simmering milk need to be ready at the same time. Be careful not to over heat/burn/scald the milk. And, don’t let the gelatin cool completely and set completely. The trick is to have all 3 elements at the same or very similar temperatures.

Step 4

Once the milk is simmered, move the milk into the large bowl of the ban marie. The bowl should not touch the water, the ban marie is to create a gentle, even heat. With a whisk, slowly begin adding the custard mixture into the milk while the water continues at a light boil beneath. Once all the custard is incorporated into the milk, keep stirring until the custard is thicker, and coats the back of a spoon (about 15 minutes).

Step 5

Gently heating the custard, and not over cooking, takes patience. Try not to give up and turn up the heat to get results faster. Trust in the process, it will work!

Step 6

At this point, turn off the simmering water while keeping the custard mixture in the bowl of the ban marie. Slowly add the prepared gelatin (from the small bowl, strain any lumps). Stir the custard mixture until the gelatin is thoroughly blended (about 5 minutes). Remove from the ban marie, let it cool completely at room temperature. Stirring occassionaly, until it has reach room temperature.

Step 7

After it reaches the correct room temperature, (about a half hour) place the custard mixture into the refrigerator.

Step 8

The custard will continue thickening in the refrigerator. Stir every 15 minutes as it cools and sets in the fridge.

Step 9

Once the custard is chilling in the refridgerator, start the whipped cream.

Step 10

Whip the heavy whipping cream with the vanilla sugar and powdered sugar until soft peaks form.

Step 11

Combine the custard and the whipped cream mixture, gently folding togehter until all the cream is incorporated without deflating the whipped cream. Chill the custard/whipped cream mixture in the refrigerator until the puff pastry is ready.

Step 12

Place the defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet lengthways into thirds, then cut across into four even parts. You should get 12 slices of pastry squares per one sheet.

Step 13

Preheat the oven to 400 degrees Fahrenheit (around 200 degrees Celsius). Place the 12 pastry squares onto a parchment lined baking sheet, place another baking sheet on top of the pasty to keep them from puffing up too much. Bake for about 12 minutes, until lightly brown (remove the top baking sheet, and bake for longer if needed. The pastry should be light brown, and crispy). Repeat with however many pastry sheets you have.

Step 14

Once baked, separate each puff pastry (using layers to separate each piece in two) to create a top and bottom, then set each piece together (in two parts) so you can compile the dish. Line a serving tray with half of the pieces (bottoms) – choosing a 13 x 9 inch baking tray that has high sides is best.

Step 15

After placing the pastry pieces (bottoms), mix the custard gently one last time, then pour it on top of the pastry pieces in the tray. Evenly spread the custard using an offset spatula, placing the baked pastry tops on the custard so they match the bottom pieces.

Step 16

Chill.

Step 17

When ready to enjoy this delicious treat, dust liberally with powdered sugar, then carefully cut a chilled slice from the tray, cutting easily between the top pastry pieces as your guide. Enjoy!