Ingredients
Equipment
Method
Bake the Pastry:
- Heat the oven to 400 F. Roll the puff pastry into a rectangle, place it on parchment, prick it all over, and chill for 15 minutes.
- Cover with a second sheet of parchment and another baking sheet to keep it flat. Bake for 15 minutes, remove the top sheet, and bake 8 to 10 minutes more until deeply golden. Cool completely.
- Cut the pastry into three equal rectangles with a serrated knife.
Make the Pastry Cream:
- Warm the milk in a saucepan until steaming. Whisk the sugar, egg yolks, and cornstarch in a bowl until smooth.
- Slowly whisk the hot milk into the egg mixture, return it to the saucepan, and cook over medium heat while whisking until thick and bubbling.
- Remove from the heat and whisk in the butter and vanilla. Press plastic wrap directly on the surface and chill until cold.
Assemble and Glaze:
- Place one pastry rectangle on a board and spread with half of the pastry cream. Add a second pastry rectangle and the remaining cream, then finish with the third rectangle.
- Stir the powdered sugar with the water to make a thick glaze. Spread it over the top pastry layer.
- Pipe thin lines of melted chocolate across the glaze and drag a toothpick through them to create a feathered pattern. Chill for 1 hour before slicing.
Nutrition
Notes
- Bake the pastry until fully golden so it stays crisp after assembly.
- A chilled pastry cream makes stacking much easier.
- Use a hot, dry knife and wipe it between cuts for cleaner slices.