Divide the puff pastry 1x in the middle, prick the pastry sheets with a fork and bake in the preheated oven at 200°C until light brown.
Pour all but a few tablespoons of milk into a pan, bring to the boil with granulated sugar, vanilla sugar and a pinch of salt. Mix the pudding powder with the remaining milk and egg yolks. Stir into the hot milk and cook to a pudding. Pour into a bowl, sprinkle with powdered sugar and let cool completely, covered with plastic wrap.
Spread fondant icing on one half of the puff pastry, allow to set and preferably use a pizza cutter to divide the sheet into 10 pieces.
This makes portioning easier, as the puff pastry can break easily and it doesn’t look very nice then. Therefore always portion beforehand Soak the gelatine in cold water, whip the cream until stiff.
Finely puree the pudding with powdered sugar and rum using a hand blender. Dissolve the gelatine in a little liquid and stir into the custard, then fold it by the spoonful into the stiffly whipped cream. Fill the second pastry sheet with the cream and cover with the other puff pastry cut into pieces.
Leave to set in the refrigerator for about 2 hours. Only before serving finally portion.
