How to make it
6 steps. Take it one step at a time.
Preheat the oven
Preheat the oven to 200°C (400°F). Roll out the puff pastry on a baking sheet lined with parchment. Prick the pastry all over with a fork, cover with another sheet of parchment, and place a second baking sheet on top to keep it flat. Bake for 20 minutes until golden.
20 minBring the milk and half of the granulated sugar
In a medium saucepan, bring the milk and half of the granulated sugar to a simmer. In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until pale and thick.
Slowly pour the hot milk
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens into a heavy cream. Remove from heat and stir in the vanilla extract and butter until smooth.
Transfer the pastry cream
Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours until cold.
2 hrCut the cooled puff pastry
Cut the cooled puff pastry into three equal rectangles. Spread a layer of cold pastry cream over the first rectangle, top with the second, add another layer of cream, and finish with the third pastry rectangle.
Whisk powdered sugar
Whisk powdered sugar with water/milk to create a thick white glaze. Set aside a small amount and mix it with cocoa powder. Spread the white glaze over the top layer. Pipe thin lines of cocoa glaze across the white glaze and use a toothpick to drag through the lines, creating a marbled effect.
A little kitchen wisdom
For the best texture, assembly should happen shortly before serving to keep the pastry crisp. Weighting the pastry during baking ensures uniform layers.
