For Pastry Cream
3 tablespoons sugar
3 eggs yolks
3 tablespoons flour
grated lemon rind
1 vanilla pod, split
500 ml milk, warmed
1 tablespoon butter
For assembly:
300 ml chilled cream
4 sheets butter puff pastry, thawed but chilled
fresh berries for topping
sugar for dusting
Combine sugar, yolks, flour, lemon, vanilla in a saucepan and mix. Pour over warm milk, beating constantly. Cook on low flame, stirring with wooden spoon until mixture reaches boiling point. Cook a further 4 minutes on lowest setting. If you find it getting lumpy, whisk out the lumps. Take off heat, add the butter, if using, then pour into a bowl to cool completely. Once cool, leave in fridge until chilled.
Whip cream to peaks and fold into the cooled custard.
Prepare the pastry by pricking all over the surface with a fork then baking the chilled sheets on baking trays in a hot oven at about 200ºC until golden brown and puffed, about 10-15 minutes. If they puff too much, they can be trimmed with a serrated knife to even and flatten out the sheet. Leave to cool.
Once cool, layer the puff pastry with the diplomat cream between each sheet. If you’re not serving it immediately, wrap in plastic wrap and store in the fridge. Take it out of the fridge 30 minutes before serving to take the chill off. Top with fresh berries and dust with icing sugar just before serving. Cut portions carefully with a serrated knife

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