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Cook the pastries for about 15min at 180°
When cooked, remove them from the oven and let cool
Mix the egg yolks with the sugar and cornstarch, add the milk and vanilla
Transfer the saucepan to the heat and cook until boiling
Off the heat, add the butter
Cover with cling film and let cool completely before loosening the cream with a whisk
Assemble the cake by alternating the layers of cream and pastry
Place in the fridge for at least 4 hours before cutting