Raspberry Vanilla slice

Directions

1. Boil the milk with the vanilla and 40 g of sugar and leave to cool, taking the maximum of the vanilla;
2. Whisk the yolks and 40 g of sugar until they whiten and add flour to thicken;
3. Add the milk to this mixture through a strainer in two halves and whisk well until smooth.
4. Return the mixture through a strainer to the heat and allow it to thicken into a cream;
5. Remove the cream from the heat no more than 2-3 minutes after boiling and continue to whisk well all the time;
6. Allow the pastry cream to cool to 120℉;
7. Preheat the oven to 400℉;
8. Spread the puff pastry on baking sheet, put on top another sheet of paper and a suitable weight (another trey) so it won't rise;
9. Bake the puff pastry for 20 minutes;
10. Add soft butter to the cooled pastry cream, whisk it well and let it cool in the fridge, well covered by a wet towel or a film of foil;
11. In a cooled bowl, whisk the cream with 2 tbsp. powdered sugar until it rises;
12. Whisk the refrigerated pastry cream with rum until it reaches the same consistency as the whipped cream;
13. Add the whipped cream to the pastry cream and mix with a spatula to a smooth creme Mousseline;
14. Cut the baked pastry into 8 equal slices;
15. Spread over one pastry crust a generous amount of creme mousseline, put some raspberries on it, cover with more cream and cover with another crust;
16. Serve sprinkled with icing sugar.