1 tbsp Billington’s Golden Caster sugar, plus some for dusting
Pyrex Non-Stick Baking tray
Heat the oven to 200°C (400°F Gas 6)
On a floured table roll out the pastry into a large rectangle until 2mm thick, prick all over with a fork
Cut into small rectangles of about 60mm x 120mm then place onto the baking tray, brush each with a little egg yolk and bake in the oven for approx 15 minutes or until golden brown. Leave to cool.
Meanwhile cream the eggs with the sugar until the mixture becomes thick and creamy, then sift in the flour and beat until mixed
Heat the milk on low until boiling and tip onto the egg mixture, stirring continuously. Return the mixture to the pan (on a low heat, stirring continuously until it thickens)
Remove from the heat, tip into a bowl and add the Vanilla Extract. Cover the top with Bacofoil to avoid any skin forming and leave to cool
Whip the cream with the tbsp of caster sugar till fairly stiff and then fold in the prepared vanilla cream.
Using the cooked puff pastry rectangles, layer 3 /4 sheets with cream (start with pastry on the bottom, then cream then a pastry sheet then cream) finish with a pastry sheet on top and sprinkle with a little icing sugar to serve
Tip: For an alternative dessert layer with raspberries or strawberries