Puff pastry pie with custard

For the pie, ready-made puff pastry and custard with cream are used.

Ingredients

• Frozen puff pastry (thawed) - 500 g
• Black chocolate (chopped) - 250 g
• Black chocolate (chopped) - 60 g
• Powdered sugar - 3 tbsp. l.
• Almond petals - 120 g
• For cream:
• Egg yolks - 5 pcs.
• Sugar - 150 g
• Flour - 50 g
• Milk - 500 g
• Salt - 1 pinch
• Vanilla extract - 1 tsp
• Whipping cream - 125 g

Directions

1. Prepare cream. In a large saucepan, beat egg yolks with sugar until white. Add flour, salt and vanilla extract. Bring the milk to a boil, and then slowly add to the egg mixture, mixing well. Place over low heat, cook, stirring constantly with a wooden spoon, for about 10 minutes. Remove the cream from the stove, let cool at room temperature for about 1 hour. In a separate bowl, beat the cream until fluffy and stable, add them to the cooled cream, mix well. The cream is ready.
2. Turn on the oven to preheat to 200 degrees. Line two large baking sheets with parchment.
3. Unroll the dough, put it on a floured surface, roll it into a thin layer, cut into 3 equal squares. Place the dough on the prepared baking sheets and pierce in several places with a fork. Place a baking sheet in a preheated oven, bake the cakes for 15-20 minutes, until golden brown. Sprinkle the finished cakes with powdered sugar and place back in the oven for 5 minutes. Remove the biscuits from the oven, let cool on a wire rack.
4. Put one cake on a serving plate, grease with half of the cream, put the second cake on top, grease again with cream and cover with the remaining cake.
5. Melt white chocolate in a water bath, let cool at room temperature. Drizzle white chocolate over pie and smooth. Also melt the dark chocolate in a water bath, pour into a plastic bag, cut off a small corner and pour the chocolate over the cake through it, forming straight thin lines, and then run a knife across all the lines to get a characteristic pattern. Decorate the edges of the cake with almond flakes.