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white Preparation:
While the milk is simmering, whisk together the egg yolks, cornflour and sugar. Gradually pour in the simmering milk while continuing to whisk. Return the mixture to the heat, stirring constantly, until thickened and takes on a creamy consistency. Then carefully transfer the mixture to a bowl, straining it to remove solids, and let it cool in the refrigerator.
To make thin sheets of puff pastry, roll out each piece until it reaches a thickness of about 3 millimeters. Then cut the rolled dough into squares of 24 centimetres on each side. Make small holes in the dough using the tines of a fork. Arrange the squares of dough between two baking sheets and place them in a preheated oven at 180 degrees Celsius. Bake for about 20 minutes, checking for doneness. When the puff pastry is fully cooked, sprinkle it with powdered sugar and place it under the broiler in the oven for a few moments to achieve a caramelized finish.
The cold cream should be whipped until it takes on the consistency of whipped cream. Using a spatula, fold it into the custard. In another process, combine the raspberries and jam to create a delicious compote. This can be easily done with the help of a fork.
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