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Perform the same operation for the other two doughs.
Split the vanilla pod in half. Bring the milk to the boil with the vanilla pod.
Meanwhile, mix the egg yolks (keep the white of one egg for the icing), the sugar and the flour in a salad bowl. When the milk is boiling, immediately pour it into the salad bowl.
Mix and cook again in the pan for a few minutes until the mixture thickens. Let the cream cool. When it is very cold, add the softened butter and the flavor of your choice, mix well.
In a bowl of water, let the gelatin soften then melt it for 20 seconds in the microwave and add to the still hot pastry cream. Cover with film and refrigerate.
Assembly: take a first sheet of puff pastry and spread the pastry cream evenly with a piping bag
Place a second sheet of puff pastry on top and spread a second layer of pastry cream and finally place the last sheet of puff pastry.
Icing: mix the icing sugar with the egg white until fairly thick.
Take two tablespoons of this icing and add the coffee extract or liquid chicory to obtain a second dark brown icing.
continued on page 4
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