Serves 6


Vanilla custard

500ml cream

3 vanilla pods

150g egg yolks

100g sugar

8g gelatine

125g unsalted butter

Diplomat cream

160g vanilla custard

125g mascarpone

Puff pastry

160g flour

25g melted butter

5g salt

85g water


Vanilla custard

Soak the gelatine in icy water. Bring the cream to the boil with the 3 vanilla pods and let this infuse for 30 minutes. Take the vanilla pods out of the cream and add the egg yolks mixed in with 100g sugar. Cook the vanilla custard, then add the gelatine and melt in. Slowly add the cold butter (cut into small pieces) to the mix and then let it rest in the fridge.

Diplomat cream

Mix the two ingredients together gently and keep the mix in the fridge for at least 1 hour in a piping bag.

Puff pastry

Mix the flour and the melted butter then add the salt and water. Put this dough in the fridge to rest for 1 hour. Fold the butter into the dough and roll it out. Fold the dough 90 degrees (like a book) and fold it again, then let it rest for 1 hour. Repeat this process twice until you have 6 layers of dough/butter. When the puff pastry is ready, roll it out so it is 3mm thick. Cook it in the oven at 190°c for 35 minutes with a tray on the top, then cut it into the required square shape (18cm x 18cm). After that, pipe the filling onto the puff pastry. Finish the top with puff pastry and icing sugar.