Package puff unleavened dough thaw, roll out, cut into two equal parts and place on a greased baking sheet. Good dough prick with a fork, cover with a sheet of parchment paper and put another baking sheet or pour weight. That's all you need to ensure that the cakes were smooth and the dough really rose. Bake until Golden brown (about 10-15 mins) at 180 degrees.

Proteins will beat into a soft mousse with a pinch of salt until stable peaks.

And now for the cream. We have two: custard and cream. First, let us not the usual custard. Milk (except for a few tablespoons) mix with water and bring to a boil. Divide the eggs into whites and yolks. To the yolks, add the starch, sugar (13 tbsp), vanilla sugar (I used essence) and a couple tablespoons of milk. Well all mix (whip is not necessary). Add egg mixture to milk and cook until thick in a water bath, not forgetting to stir. In fact, this is the most lengthy and "complex" phase. Give the cream to cool. To us it is now necessary to introduce the beaten egg whites. If You are confident in the quality of the eggs, then cool the cream almost completely and only then introduce proteins, this cream is just lighter, softer and tastier. If You, like me, store-bought eggs, and as no guarantee can not, the cream is better to cool just slightly (so that the protein is not folded). So, the cream cools and gently beat in the whites. First and main cream is ready.

If You have a split rectangular shape, or simply one that is not ashamed on the table put, then take it immediately. I don't have one, so I had to get out, I used a plastic tray of suitable size at the bottom of which laid the first layer of dough.

On top put cooked custard, flattened and put in the refrigerator until fully cured. After about an hour, the cream is seized, behind walls and kept in shape.

Now for the second cream, cream. Why 500 ml heavy cream for cooking cream will beat into a soft mousse until stable peaks with three spoons of sugar. And put the cream evenly on the custard. Again, put in the fridge for 30-60 minutes to harden.

There is the last step. The remaining layer of dough gently, cut into serving pieces. Cake itself is so delicate that without this operation it is simply impossible to divide into portions later on.

Stack the pieces of dough on top of butter cream and sprinkle everything with powdered sugar.

Our cake is ready, cut it into portions, brew your favorite coffee or tea and enjoy the delicate airy cream with crunchy pieces of dough.