INGREDIENTS:
For the cream:
1 liter milk
200g sugar
200 ml water
4 pcs eggs
5 packs of vanilla flavored pudding powder
2 packs of vanilla sugar
100g powdered sugar
150g butter
50 ml rum
Aside from that:
1 pack of puff pastry
1 liter whipped cream (or 5 packs of whipped cream powder – cream substitute + milk)
Powdered sugar for dusting
PREPARATION:
Halve the puff pastry, roll it out into two sheets of dough and bake at 220 °C for about 8 minutes. Prick the dough with a fork before baking.
For the cream, beat the egg white until stiff and sprinkle with sifted powdered sugar.
Bring the milk, sugar and vanilla sugar to the boil. Mix pudding powder and egg yolks in water. Cook a pudding. Add butter to the still warm pudding and stir in. Carefully fold in the egg whites with the powdered sugar and rum.
Pour the pudding mixture onto the baked and cooled puff pastry. Allow to cool, place in the refrigerator and allow to solidify.
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