recipe If you make a full batch, which I recommend (it’s always a good idea to have some puff in your freezer), once you have completed the 6 turns, cut the dough in half, cutting parallel to the open ends Line 2 sheet pans with parchment paper Roll out each piece of dough into a thin rectangle that fits the sheet pan, 12 × 17 inches Place the dough on the parchment paper–lined pans Using a dough docker or a fork, poke holes in the dough every ¾ inch Wrap and freeze one of the sheet pans; once the pastry is frozen, remove it from the pan and wrap it airtight in plastic, label it, and return it to the freezer Refrigerate the other half, uncovered, for at least 2 hours and preferably overnight DAY 2 OR DAY 3 MAKING THE MOUSSELINE Line a small sheet pan with plastic wrap In a medium stainless steel saucepan combine all but ¼ cup of the milk, 33 grams of the sugar, and the vanilla bean seeds and pod Stir with a whisk and place over medium heat In a medium bowl whisk the cornstarch and the flour together with the remaining 33 grams of sugar Add the ¼ cup of milk you set aside and whisk in the egg yolks Using these ingredients, continue to make the pastry cream, following the instructions on When the pastry cream is ready, immediately remove it from the heat and transfer it to a plasticlined sheet pan Spread in an even layer and place another sheet of plastic wrap directly on top so that the pastry cream is not in contact with the air ... remaining 33 grams of sugar Add the ¼ cup of milk you set aside and whisk in the egg yolks Using these ingredients, continue to make the pastry cream, following the instructions on When the pastry cream... ¼ cup of the milk, 33 grams of the sugar, and the vanilla bean seeds and pod Stir with a whisk and place over medium heat In a medium bowl whisk the cornstarch and the flour together with the remaining 33 grams of. ..sheet pan, 12 ì 17 inches Place the dough on the parchment paperlined pans Using a dough docker or a fork, poke holes in the dough every ắ inch Wrap and freeze one of the sheet pans; once the pastry is frozen,