Kremówka - Papal Cream Cake

Preheat oven to 200°C (400°F), line two baking sheets with parchment paper.

Roll out puff pastry sheets to fit baking sheets, prick all over with fork to prevent puffing too much.

Place another sheet of parchment on top of each pastry, weigh down with another baking sheet to keep flat.

Bake 20-25 minutes until golden and crispy, remove weight and top parchment for last 5 minutes to crisp up.

Let pastry cool completely on wire racks while preparing custard cream.

In saucepan, heat 800ml milk with sugar and vanilla extract until steaming, stirring to dissolve sugar.

In bowl, whisk together pudding powder, egg yolks, and remaining 200ml cold milk until smooth with no lumps.

Slowly pour hot milk into pudding mixture while whisking constantly to temper eggs and prevent curdling.

Return mixture to saucepan, cook over medium heat, stirring constantly with wooden spoon until thickened and bubbling.

Cook for additional 2 minutes while stirring to ensure pudding is fully cooked and smooth.

Remove from heat, immediately stir in softened butter until melted and incorporated completely.

Cover surface of custard with plastic wrap touching directly to prevent skin forming, cool to room temperature.

Once cooled, beat custard vigorously with wooden spoon for 2-3 minutes until light and fluffy.

Place one pastry sheet on serving platter, spread all custard cream evenly on top with offset spatula.

Top with second pastry sheet, press down gently but firmly to compact layers.

Dust generously with powdered sugar, refrigerate for at least 2 hours before cutting to set cream.

Cut with sharp serrated knife into 12 rectangles, wiping knife between cuts for clean edges.