Serving 6
Ingredients : ½ l milk, 140 g sugar, 6 egg yolks, 55 g flour, 1 vanilla pod, 2dl whipping cream, 30 g icing sugar, 400g puff pastry, seasonal fruits (raspberry, wild strawberry, peach, apricot, pear, mango, pineapple,...).

Method : Bring ½ l milk to boil. Whisk egg yolks with sugar. Add flour and whisk.

Pour boiling milk onto the egg yolk mixture, while whisking together.

Return to the pan and boil for 2 minutes while stirring. This is a crème pâtissière.

Pour in a bowl for cooling and cover with icing sugar or butter, to avoid a skin to appear.

Cut 9 circles of puff pastry. Bake them 5 minutes at 170°C, and separate them horizontally in 2.

Dust the 18 circles with a little icing sugar, Then bake again at 190°C, until they got a light golden brown caramel colour on top (about 10 minutes). Cool down.

Prepare fruits, slice if big ( peach, pear, apricot, mango, pineapple,…). Whip cream. Incorporate to the crème pâtissière once cooled.

Serving : With a piping bag, put a little crème in their centre of each plate. Place a circle of pastry, then cover with crème and fruits. Then place a second circle, cover with crème and fruits again. Then place a third circle. Serve immediately, eventually with a fruit coulis or a scoop of sorbet.]