• Preheat oven at 190°C or 374°F

Preparing the puff pastry

• Shape the 1st puff pastry in rough square shape and cut it in half. Place the first half on top of the 2nd.
• Do the same for the other puff pastry. Lay the 1st puff pastry on top of the second and you will have 4 layered puff pastry.
• Next, cut the puff pastry in 8 smaller squares and place inside the fridge to chill.

Making the custard

• Heat milk in a pot over low-heat, let simmer quickly approximately 5 seconds or until you see bubbles forming on the side. This process is called to scald.
• Separate egg yolk from the whites and beat until light in color. Add sugar and whisk until incorporated.
• Add cornstarch and whisk until fully dissolved. Pour the warm milk gradually while stirring.
• Transfer in a small pot and cook in low heat. Continue stirring while cooking to avoid burning the bottom. When the custard reached a thick-spreadable consistency, transfer in a bowl and cover with cling film. NOTE: cling film should touch the top of the custard. Set aside.
• Remove the puff pastry from the fridge and bake in the preheated oven for 45 minutes or until golden brown.

Making the glazing

• To make the glazing, add 3 tbsp of milk gradually while stirring with a spoon. Continue mixing until a silky and thick consistency. Set aside.
• When the puff pastry is ready, remove from the oven and immediately transfer in a cooling rack and let sit for a couple of minutes or until cooled down.
• Cut puff pastry in the middle using a serrated knife and spread custard filling in the middle. Close the puff pastry and slather sugar glazing on top. Do the same with the other puff pastries. Bon appetit!