Cream Pie with a Creamy Filling and Crispy Crust

Directions

• Thaw the puff pastry and thin it into two crusts that are specially baked and cut according to the mold (30 x 40 centimeters), in which the prepared cream will be placed.
• The upper crust must be cut and stored outside the refrigerator until serving, otherwise, it will not be crunchy, but “tough”.
• For the cream, mix 14 egg yolks, 200 grams of sugar, a liter of milk, three bags of vanilla sugar and 40 grams of gelatin and stir with a whisk, cooking on steam to thicken for about half an hour. Be careful not to overcook the mixture, otherwise it will be grainy.
• While the cooked cream cools, whip the whipping cream powder with 1.2 liters of milk. Mix the cold cream and whipped cream, stir until the masses are combined, and pour the cream into the mold on the baked crust. From above, divide the cake into 24 pieces with a knife (three in width and eight in length), and serve with a cut “lid” from the other crust that is not placed in the refrigerator. Sprinkle with powdered sugar before serving.