Divide the puff pastry once in the middle, prick the sheets of dough with a fork and bake in the preheated oven at 200°C until light brown.
Pour all but a few tablespoons of milk into a pan, bring to the boil with granulated and vanilla sugar and a pinch of salt.
Mix the pudding powder with the remaining milk and egg yolks.
Stir into the hot milk and cook into a pudding.
Pour into a bowl, sprinkle with powdered sugar and cover with cling film and let cool completely.
Spread fondant icing on one half of the puff pastry, let it set and, ideally, use a pizza cutter to divide the sheet into 6-8 pieces.
This makes portioning easier, as the puff pastry can easily break and then it won’t look very nice.
Therefore, always portion beforehand
Soak the gelatine in cold water and beat the cream until stiff.
Puree the pudding with icing sugar and rum finely using a hand blender.
Dissolve the gelatine in a little liquid and stir into the pudding cream, then fold it spoon by spoon into the stiffly whipped cream.
Fill the second sheet of dough with the cream and top with the other puff pastry cut into pieces.
Let it solidify in the fridge for about 2 hours.
Only portion finally before serving.
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