1. In the sifted flour with salt, add the softened butter and mix lightly with your hands into crumbs.

Pour in parts of cold water, mixing it with the butter-flour mixture. Can take all the water. As soon as the dough will no longer be loose, the water never add. Knead the dough long standing, so that it retains a light structure, for it is normal at first to be slightly heterogeneous. Cut very cold butter into cubes with sides of about 1.5 cm and carefully, trying not to distort them, mix with the dough.

Form the dough into a rectangle, wrap in plastic wrap or bag and place in the refrigerator for at least half an hour. If time is short, suggest cooling the dough at this time and later in the freezer. Mat and rolling pin used for rolling is also preferable to keep in the fridge along with the dough.

Lightly dust work surface and rolling pin with flour, just enough so the dough doesn't stick to them. Place chilled dough rectangle on a table wide side facing you, first spread it out, pressing the rolling pin down, then roll it in length approximately to the ratio of width to length is 1:4. Always unroll the dough only in length!

Wrap the edges of the rectangle to the middle, but not symmetrical, and as shown in the photo.

Again fold the dough in half like a book. Then again, put a rectangle the wide side facing you and again exactly repeat all the stages rolling. Remove the dough at least half an hour in the fridge, and then make two more rolling. That's all the dough is ready, place it for another half an hour in fridge or until its use. You get about 550 g excellent puff pastry!

Roll out the dough to a thickness of about 3 mm, cut it in the shape of 16 cm in diameter, trying to hold the knife vertically, so as not to pull for him the dough. Easy to work, cutting circles on the contour suitable dish size. You should get blanks for the five cakes. Circle of dough put on a good baking paper or a silicone Mat, cover it with another sheet of paper or Mat, from top to hoist something heavy that is not a pity to put in the oven. I used a fairly heavy lid on the cauldron. Bake the cakes at 190 degrees Celsius for 25-30 minutes until Browning. Scraps from the dough, prepare separately without load up to a more intense Browning.

2. Heat in a saucepan almost to a boil 200 ml of milk along with butter, salt and half the sugar. 50 ml of milk in a bowl, mix thoroughly with the starch until no lumps, add the eggs, vanilla and sugar, beat with a whisk until smooth.

Pour a thin stream into the egg-milk mixture when the milk is heated, all the while actively whisking, pour the mixture into the pan and, still stirring, bring to a boil and thickens, but do not boil. Close the container with a cream lid and wait until the temperature of the cream is level with the room.

Leave gelatin to swell in 50 ml of water at the time corresponding to the instructions on its packaging, then dissolve over low heat, without boiling, and stir custard until smooth consistency.

Beat with a mixer the cream, gently stir custard to the cream, trying to maintain their volume.

3. Scraps from the dough, crumble with your hands. Put in the form of 16 cm in diameter the first cake, put in it 1/4 of the cream, then lay alternately cakes and cream, the final layer should be cake.

Remove the form with the cake in the fridge overnight, then pull it out of shape, having along its walls with a knife, and decorate sides of cake crumbs from scraps of dough.

Decorate the cake surface a rather thick layer of powdered sugar, warm it on the stove some long metal object, say, a knife that is not a pity, or skewer and annihilate them on the surface of the cake grid.