1 large sheet puff pastry
2 cups half and half
½ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1 tablespoon butter, unsalted, room temperature
½ cup white fondant
- Preheat oven to 375°F.
- Poke holes all over the puff pastry with a fork and bake in preheated oven for 20 minutes, or until golden brown.
- In a saucepan, combine half and half (reserve 2 tablespoons), sugar, and salt. Bring to a simmer.
- In a separate bowl, combine eggs, reserved half and half and cornstarch. Whisk until smooth.
- Pour ½ cup of the simmering half and half mixture into the eggs. Whisk to combine, and then slowly add pour the egg mixture into the simmering mixture over medium heat.
- Whisk the mixture for 2 minutes, or until it thickens. Remove from heat and stir in butter and vanilla.
- Cut the puff pastry into three 3” wide strips. Spread a thick layer of pastry cream onto one of the strips, and place another strip of puff pastry on top of it. Place a second strip of puff pastry on top, and again spread with a thick layer of pastry cream. Top with the final strip of pastry cream and spread white fondant on top.
- Cut into 6 pieces and decorate as desired.
- One decorating option would be to drizzle melted chocolate over the white fondant.
- You can also top the puff pastry with powdered sugar. Heat a metal skewer over flame, and burn the sugar with the skewer to make designs.
- An alternative decorating option would be whipped cream and fresh fruit, such as raspberries or strawberries.