°1/3 cup all-purpose flour
°1/4 cup (1/2 stick) unsalted butter, cubed
°6 – beaten egg yolks
° 2 teaspoons of vanilla extract
° powdered sugar, as needed
*Methods :
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*Methods :
Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.
Roll out the puff pastry sheets and place them on baking sheets covered with baking paper, using a fork, and gently prick them all over the pastry, without piercing the bottom.
Optional: Line each puff pastry sheet with parchment paper, then cover with another baking sheet, serving as a weight, so that the puff pastry doesn’t puff up.
Place baking sheets in the oven and bake for 20-22 mn . Also take it out of the oven and let it cool completely.
Optional: Using a serrated knife to trim edges of puff pastry so it will fit in a 9-by-13-inch baking dish. Lay out a sheet of puff pastry
In a medium saucepan, whisk the milk, cream, butter, vanilla and sugar together over medium heat and cook until small bubbles appear around the edge of the pan, just before it comes to a boil. boiling.
Whisk the flour and water together to obtain a slurry, then stir the mixture into the hot milk mixture and remove the pan from the heat.
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