Puff pastry must be defrosted. Rolled out only in one direction and cut into 4 equal rectangles, riddled with fork and bake on baking paper. As cool with a large sharp knife, cut the thickness - ie to obtain 2 thinner the base. Prepare the cream. 700 ml milk and sugar boil during this time whisk the eggs with the flour and remaining milk and trickle added to the remaining milk over low heat but do not stick and not become the balls. Cream should slowly thickens when ready add cow butter and vanilla. In a suitable container is placed one base, top and so nice cream while stocks (one base left for broken), and finally the whole cake smeared with cream, and the last base is crushed into small pieces and it affixes the entire cake. After cooling in the refrigerator for 12 hours. Optional between the bases can be put and fruit jam - cherries, figs, plums or whatever you like.