Milhard (Saint-Chamond puff pastry)

Instructions

1. Make the puff pastry: mix the flour, salt and water, then roll into a rectangle. Place the cold butter in the centre, fold and roll out, then give three simple turns with 30 minutes' rest in the fridge between each.
2. Make the pastry cream: heat the milk with the vanilla, whisk the yolks, sugar and cornflour, then pour the hot milk over, whisking. Return to the heat for 2 minutes until thickened and let cool.
3. Roll the pastry into two thin discs of the same size.
4. Place one disc on a tray, spread the cream leaving a border, then cover with the second disc.
5. Seal the edges and prick the surface with a fork.
6. Bake at 200 °C for 25 minutes, until the pastry is golden and puffed.
7. Let it cool slightly, dust with icing sugar and cut into slices.