Directions

1. Make the puff pastry or buy some and skip to step 7

2. Combine the flour, butter, salt and water and knead until a dough is formed. Form a square and let rest in the fridge.

3. Make a square of 17 by 17 cm by pounding the 200 gr butter and fold in some baking paper to let it cool down in the fridge.

4. Roll your dough to 26 by 26 cm and layer the butter with a corner pointing at you on the dough. Fold the corners of the dough over the butter and pinch tightly. 

5. Roll the dough out to 20x60 cm and fold in thirds. Let rest in the fridge for at least 30 minutes.

6. Repeat step 5 another two times before rolling the dough to 80x23-25cm and slicing it in half on the long side. (You will only need 1 half for the filling of this recipe, so double the filling or make some delicious cheese twisters or something with the other half of the puff pastry!)

7. Make lots of holes in the puff pastry and bake at 200 degrees Celsius or 400 degrees Fahrenheit until golden and crispy.

8. Let the pastry cooldown and trim the edges before slicing in half on the short side.

9. Pour 450 ml milk into a pan with the vanilla inside of the vanilla bean and the vanilla bean itselfs. bring this to a light boil.

10. Add the other 50 ml milk to a bowl and whisk together with the egg yolks and sugar. When combined, go in with cornstarch and make into a paste.

11. Remove the vanilla bean and pour half the milk mixture on the paste. Whisk well before pouring the paste in the pan with the other half of the milk. Keep whisking while bringing it to a boil.

12. When thickened, whisk for another 1-2 minutes before pouring it onto a plate. Wrap with plastic foil and make sure the foil is in contact with the cream. Let cool down

13. Well the gelatine in cold water before adding to a pan with 1 tbsp op water and whisking ti on low head until dissolved

14. Whisk the cooldown Swiss cream smooth.

15. Pour the gelatine into the Swiss cream and immediately mix through.

16. Now whisk 350 ml heavy cream with 40 gr of sugar until stiff.

17. Slowly add the stiff cream to the Swiss cream and put into a piping bag. Let cooldown and rest in the fridge for at least 30 minutes

18. For the glaze mix powdered sugar with carrot juice until the consistency you want (spreadable but not to watery)

19. Take one half of the puff pastry and make lines with the Swiss cream, do this with two layers. Spread the glaze on the other half of the pastry (smooth side on top) and layer into the Swiss cream. Leave in the fridge until serving. Enjoy!