Ingredients: For 6 people
500 g of pure butter puff pastry or inverted puff pastry (recipe here) (2 pieces of 250 g)
Icing sugar
For the diplomat cream:
500 ml of whole milk
90 g sugar
8 g vanilla sugar
2 whole eggs (or 4 egg yolks)
25 g of Maïzena (cornstarch)
25 g of custard powder or T55 flour
1 vanilla pod
50 g butter
1 pinch of salt
3 sheets of gelatin (6g)
400 ml of whole liquid cream
Preparation :
Start by preparing the diplomat cream; prepare the gelatin by plunging it into cold water for a good 10 minutes. In a saucepan, pour the milk and half of the sugar (45 g).
Scrape the vanilla pod with a knife and add the seeds and the pod to the milk. Bring everything to the boil over low heat to infuse the vanilla in the milk.
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