Preheat the oven to 400 degrees.
Pour milk into a small, heavy-bottom saucepan and simmer over medium heat until just before boiling; you’ll know it’s done when it’s steaming. Remove from heat.
In a heatproof bowl, whisk together the eggs, salt, sugar, and flour until combined (I used my pyrex 1qt cup I measured the milk in).
Using a ladle, scoop some of the hot milk and slowly pour it into the egg mixture while whisking constantly. It’s very important you do this slowly as you want to temper the eggs, not cook them. Do this until about half of the milk is in the egg mixture.
Bring the saucepan back to the stove over low heat. Whisk the hot milk while pouring the egg mixture back in and continue to whisk constantly until thickened. This will take 3-4 minutes; don’t stop whisking!
Remove from heat, stir in vanilla, and place in a small bowl. Cover with plastic wrap, allowing the wrap to touch the top of the pastry cream (this will prevent the cream from forming a skin).
Place in the fridge to chill for at least thirty minutes (this can be made a couple days in advance).
Lightly dust your counter or cut-proof board with flour. Roll out puff pastry and cut each sheet into thirds.*
Using a fork, prick each sheet entirely (see image earlier in the post for example).
Place parchment paper on your baking sheet(s). Add puff pastry and don’t allow them to touch.
Place in the oven and bake for about 15 minutes, until the bottoms are golden. Remove from oven and let cool about fifteen minutes.
While the puff pastry is cooling, make the icing by adding powdered sugar and milk into a bowl and whisk together until thoroughly combined; the icing will be thick, but pour-able.
Melt the chocolate in a small double boiler or in the microwave using a small bowl.
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