Puff Pastry Slices with Vanilla Cream & Chocolate Drizzle

👩‍🍳 Preparation

1️⃣ Baking the Puff Pastry

1. Preheat the oven to 190°C (375°F).
2. Unroll the puff pastry and place on baking sheets lined with parchment paper.
3. Lightly prick the surface with a fork to prevent over-puffing.
4. Bake for 18–20 minutes or until puffed and golden brown.
5. Allow the pastry to cool completely on a wire rack.
6. Once cooled, cut each sheet into even rectangles to create your layered base. Aim for at least three layers per portion.

2️⃣ Making the Vanilla Cream

1. In a saucepan, heat the milk with the vanilla extract or seeds from the vanilla pod until just simmering.
2. Meanwhile, whisk the egg yolks and sugar in a separate bowl until light and creamy.
3. Add the cornstarch and whisk until smooth and lump-free.
4. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a whisk or silicone spatula.
6. Continue until the cream thickens into a smooth, pudding-like consistency.
7. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool completely.

3️⃣ Whipping the Cream

1. In a chilled bowl, whip the cold cream with the icing sugar and vanilla extract.
2. Beat until medium-firm peaks form — thick enough to hold shape, but still soft and spreadable.

4️⃣ Assembly