Instructions

1. Prepare the Golden Crumbs:

If using a fresh sheet of puff pastry, bake it according to package instructions until golden and puffed. Let it cool completely.
Break the baked and cooled puff pastry into small pieces, then crumble it finely using your hands or a food processor.
Add the crumbs to a dry, non-stick pan and place it over medium heat.
Toast the crumbs for 8-10 minutes, stirring constantly, until they are fragrant and a deep golden brown. Be careful not to burn them. Transfer to a bowl to cool completely.

2. Make the Custard Cream:

In a non-stick saucepan, whisk together the egg yolks and sugar until smooth and slightly pale.
Pour in the milk and whisk to combine.
Add the flour and whisk vigorously until the mixture is completely smooth and lump-free.
Place the saucepan on the stove over medium heat. Cook, whisking constantly, until the cream thickens to a pudding-like consistency. This should take 6-10 minutes.
Once thickened, immediately remove the pan from the heat. Pour the cream into a separate bowl to stop the cooking process. Let it cool to room temperature, giving it a occasional stir to prevent a skin from forming.

3. Assemble the Dessert:

Once both the crumbs and the custard cream have cooled, you can begin assembling.
In serving glasses or cups, start with a layer of about 2 tablespoons of the toasted crumbs.
Top with a layer of about 2 tablespoons of the custard cream.
Repeat the layers—crumbs, then cream—until the glass is full, finishing with a final sprinkle of crumbs on top.

4. Chill and Serve:

Cover the glasses and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
Serve chilled. Garnish with a mint sprig, a dusting of cocoa powder, or a few berries if desired.

Enjoy your delicious and effortless dessert