Preparation
1. Prepare the puff pastry:
prick the leaves with a fork so that they don’t puff up too much.

Bake in a preheated oven at 200°C for 15-20 minutes until golden brown.

If desired, sprinkle the paste with powdered sugar halfway through cooking to caramelize the surface.

2. Prepare the cream:
Heat the milk and vanilla in a saucepan.

In a bowl, whisk together the egg yolks and sugar, then add the cornstarch.

Gradually pour in the hot milk, stirring constantly, then put everything on a low heat and cook until thickened.

Cover with cling film and leave to cool completely.

3. Whip the cream:

Whip the cold cream with 1 tablespoon of powdered sugar.

Once the cream is cold, mix it gently with the whipped cream: you will obtain the diplomatic cream.

4. Assembly:
Arrange the puff pastry alternately with a generous layer of cream.

Finally, lay a layer of puff pastry on top and sprinkle with powdered sugar (or chocolate frosting and frosting, as in the classic French version).

Place in the fridge for at least 4 hours (preferably overnight) for the dough to harden.