Prepare a quick puff‑pastry dough with flour, butter, water, white vinegar, a splash of vodka, salt and eggs; chill, roll thin rounds and bake until golden.

While the pastry cools, whisk egg yolks with sugar, vanilla, cornstarch and milk, then cook over low heat to a thick custard, fold in softened butter and heavy‑cream.

Assemble by spreading a layer of custard between each baked pastry round, finishing with a light frosting of whipped heavy‑cream and a dusting of powdered sugar; refrigerate at least 8 hours before serving.