Step 1

Heat oven to 400 F.

Step 2

Roll out the piece of puff pastry slightly to blend the seam lines, keeping it 1/4-inch thick, keeping the rectangle shape, then cut in half. One will be the top, the other the bottom.

Step 3

Poke the puff pastry with a fork many times and put it on a cookie sheet. Cover with parchment paper and put another cookie sheet on top. The idea is you don't want the puff pastry to puff.

Step 4

Bake 15 minutes, remove top cookie sheet and parchment paper.

Step 5

Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Cool completely. Watch closely so it does not burn.

Step 6

While the puff pastry is baking, make the pastry cream. If you like a thick layer of filling, double the recipe,

Step 7

In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch, and egg yolks to a boil, stirring constantly with a wire whisk.

Step 8

Reduce heat slightly and continue to boil 1 minute, stirring constantly making sure to get the very bottom of the pan.

Step 9

Take the pan off the heat and immediately place it into an ice-water bath. if you have lumps, you can try to strain it through a sieve into a heatproof bowl set in ice water.

Step 10

Do not chill the pastry cream. It will be poured hot over the baked puff pastry.

Step 11

Using a 13x9-inch pan as a container, place one layer of cooked puff pastry on the bottom of the pan.

Step 12

Pour the pastry cream over it, and place the second layer of cooked puff pastry.

Step 13

Refrigerate until set (about an hour).

Step 14

Dust with confectioners' sugar.