- 1 rectangular puff pastry
- 2 egg yolks
- 40 g of flour
- 25 g of sugar
- 2 tablespoons of cornflour
- 25 cl of milk
- 1 split vanilla pod and scrape
- 1 beaten egg for gilding
Whisk the egg yolks with the sugar until they turn white. Mix flour with cornstarch and stir in egg yolks and mix.
Boil the milk with the vanilla pod, cut in half and the vanilla seeds extracted. Remove the vanilla pod. Carefully pour the milk over the egg and flour mixture while continuing to whisk.
Return to saucepan and continue mixing on medium heat. Do not hesitate to add a little milk if the mixture seems too thick. Remove from heat when the mixture begins to harden. Leave aside the time the mixture cools
Once the cream is cool, preheat the oven to 200 °. Cut the puff pastry into 8 rectangle. On each rectangle cover half of the pastry with the vanillia cream and close the other half above so that the cream remains inside without leaking.
Brush the beaten egg on the pastries and bake for 20 minutes until they are brown.
Let your Feuilleté au custard cool slightly before eating them with a hot tea cup.