Summary

Instructions

1. 1

   Make pastry cream: Whisk egg yolks and cornstarch together in a heatproof bowl until smooth.

2. 2

   Heat milk and granulated sugar in a saucepan until just simmering; remove from heat.

3. 3

   Temper the yolk mixture by slowly whisking in the hot milk mixture in a thin stream.

4. 4

   Strain the mixture back into the saucepan through a fine-mesh sieve to remove any solids.

5. 5

   Cook over medium heat, whisking constantly, until it reaches a full boil and thickens.

6. 6

   Remove from heat; whisk in butter, vanilla extract, vanilla bean (if using), and a pinch of salt.

7. 7

   Transfer to a bowl, press plastic wrap directly on the surface, and chill for at least 3 hours or overnight.

8. 8

   Whip heavy cream to soft peaks, then fold into the chilled pastry cream to make crème légère; chill 1 hour.

9. 9

   Prepare puff pastry: Roll thawed store-bought puff pastry or chilled homemade rough puff to an even rectangle; transfer to a lined baking sheet and dock all over with a fork.

10. 10

    Place parchment over the pastry, set a second baking sheet on top, and weigh with pie weights or dried beans; bake 20 minutes.

11. 11

    Remove top sheet and weights; continue baking uncovered 7–9 minutes until deeply golden; cool completely.

12. 12

    Trim edges and cut pastry into 15 equal squares to yield 5 pastries of 3 layers each.

13. 13

    Ice the tops: Place 5 pastry squares on a rack, spread each with thick vanilla icing.

14. 14

    Pipe or drizzle melted dark/semi-sweet chocolate in stripes, then drag a toothpick perpendicularly to create a chevron pattern; let set.

15. 15

    Assemble: Place one plain pastry square on a board and pipe 9 dollops of crème légère (a 3-by-3 grid).

16. 16

    Top with a second plain square; repeat piping 9 dollops of cream.

17. 17

    Finish with a decorated, iced top layer.

18. 18

    Refrigerate assembled pastries, uncovered, for at least 30 minutes to set before serving.

19. 19

    Serve chilled and enjoy.