Name: Egg-yolk slices from puff pastry with vanilla cream and lemon glaze
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 sheets puff pastry; 600 ml milk; 2 packets vanilla pudding powder; 2 packets vanilla sugar; 200 g softened butter; 80 g powdered sugar; 100 g powdered sugar; 2 tablespoons lemon juice; 1 tablespoon rum; 1 tablespoon hot water; smooth jam for spreading on top; baking paper

Puff pastry sheets Preheat the oven according to the pastry instructions, usually to 200 °C. Unroll a sheet of pastry onto a tray lined with paper, prick it densely with a fork, cover with another sheet of paper and weigh down with a second tray so the pastry stays flat. Bake until golden, 10–12 minutes. Bake the second sheet the same way and let cool.

Pudding base Cook a thick pudding from the milk, pudding powder and vanilla sugar. Immediately cover with cling film so it touches the surface and let cool completely to room temperature.

Butter-vanilla cream Whip the butter with the powdered sugar until light and fluffy. Beat in the cooled pudding, spoonful by spoonful, until a smooth, lump-free cream forms.

Assembling the slices Spread the entire cream evenly over the first sheet. Top with the second sheet and press lightly. Spread a thin layer of smooth jam over the top sheet. Chill for 30 minutes — the jam will firm up slightly and the glaze will be easier to spread.

Lemon glaze Mix the powdered sugar with lemon juice, rum and hot water into a smooth glaze. Spread evenly over the jam-coated top. Return to the refrigerator for at least 90 minutes to allow the cream and glaze to set.