Preheat the oven to 220 C. Take a big sheet of puff pastry and put it on a baking tray with parchment paper. Cut it into an even number of equal parts (for individual portion, if not, just slice horizontally or vertically, creating two sheets only) and use a fork to make many holes in the pastry to prevent it from puffing too much.

Bake for 8 minutes, take it out of the oven, cover with a clean cloth and gently press down do remove all of the air. Bake for another 10 minutes and let it cool completely.

Bring milk and vanilla essence to a simmer. Add a splash of milk to the cornstarch and mix, then add this to the simmering milk. Remove the milk from the heat and set aside. Beat the yolks with the sugar until creamy and mix it into the hot milk.

Soak gelatine in cold water for 5 minutes. Dissolve the gelatin in the cream and let it cool completely.

Whip cream into stiff peaks and stir it through the milk mixture. Put this into a greased, square baking tin and set in the fridge for about an hour.

Put a serving tray/plate on top of the baking tin and flip, so the cream slides out of the mold. Cut the cream into pieces big enough to fit onto the pastry, put the other half on top (sandwiched) and set in the fridge for an hour or two.

Take out tompouce and spread the top with pink tinted whipped cream.