Chantilly cream:

• 200 ml milk
• 2 eggs
• 60 gr of sugar
• 30 gr flour “00”
• 1 vanilla berry
• 1 lemon peel
• 160 gr of mascarpone
• 15 gr of icing sugar
• 60 gr chocolate scales

Puff pastry

• 350 gr of flour
• 325 gr of butter
• 8 gr salt
• 165 ml of water

Method:
Spread the pasta in two thin plates and cook at 180° for 25 minutes, in the meantime boil the milk and half the sugar together with vanilla, lemon peel in a bowl, whip the eggs and the sugar and flour, then raise the milk from the fire and pour the mixture obtained with “(sugar and flour eggs)”, mix with the whip and put on fire for another 30 seconds, you will get a smooth cream, let cool and incorporate it mascarpone and velvet sugar, and finally chocolate chips. Replace on the plate the first sheet of pate, fill with the cream and close with the second sheet, cut out the contours to give it the desired shape, and sprinkle with sugar velvet and chocolate scales.

Enjoy.