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Bake the puff pastry sheets at 180°C for about 15 minutes. Remove and let cool completely.
For the pastry cream, whisk egg yolks, sugar and cornstarch.
Add milk and vanilla, then cook over medium heat, whisking until the mixture reaches a boil and thickens.
Remove from heat and add butter.
Cover with cling film directly on the surface and let cool completely.
Whisk the cooled cream until smooth.
Assemble by alternating layers of puff pastry and pastry cream.
Refrigerate for at least 4 hours before slicing.