Peanut butter Napoleon/Mille Feuille

• Preheat the oven to 190* C (374* F) Fan.
• Cut the puff pastry sheet into small rectangular pieces or whatever shape you like. Try to make all of the pieces as identical as possible.
• Dust a baking pan with icing sugar. Place the pieces of puff pastry over it and dust with some more icing sugar.
• Bake for 15-20 minutes.

For the peanut butter cream

• In a saucepan add the milk, ½ the sugar and the vanilla. Place over medium heat and bring to a boil.
• In the meantime, in a bowl, add the whole egg, egg yolks and the remaining sugar. Whisk until the mixture becomes fluffy.
• Add the corn starch and continue whisking.
• When the milk mixture comes to a boil, add a small amount of it to the bowl. Stir to combine and to warm up the yolks. Continue adding the milk in small batches and stir.
• Transfer mixture back into saucepan over heat and whisk continuously until the cream thickens.
• Add the peanut butter last and stir until completely incorporated.
• Transfer to a pastry bag and pipe peanut butter cream over puff pastry pieces.
• Cover with a second layer of puff pastry and pipe with more cream. Cover with a third piece of puff pastry and dust with icing sugar to complete.
• You can serve with melted chocolate or chopped peanuts.