Boil the milk with sugar. The yolks are stirred with Maizena, vanilla and yellow vegetable paint. Little by little, they are adding hot milk, beating with a balloon whisk. Finally he returns to the pot where he put the milk with the sugar. Let it simmer for about 10-12 minutes, stirring with a balloon whisk. It is removed from the fire and allowed to cool with a transparent plastic to prevent cream from forming.
Beat the Lyncott cream with the icing sugar until it is like whipped cream Chantilly. The pastry cream (from the previous step) is stirred with a balloon whisk.
The puff pastry is stretched half a centimeter thick to cover the entire tray. It is placed on an ungreased cookie sheet covered with waxed paper and raw seeds. Bake 40 minutes at 200 degrees centigrade. Remove the waxed paper and the little seeds and return to the oven between 5 and 10 minutes, so that it is finished cooking. Once baked, 3 strips are cut lengthwise.
Place the first strip on a serving plate, fill it with half the cream and put the second puff pastry strip. It is covered again with the rest of the pastry cream and the third puff pastry strip is placed on top. You can sprinkle with icing sugar or decorate with a glaze like the one in the photo.
To decorate the thousand leaf cake as the photo, you need to prepare a glaze with: 1 cup of icing sugar, and 3 or 5 tablespoons of water. To get the frosting you have to sift the sugar in a bowl and add the water little by little, beating with a balloon whisk. (While beating it thickens until creamy).
Cover the thousand leaf cake with the white frosting.
To make the chocolate stripes, melt in a pot 1 piece of chocolate semiamargo with 1/2 cup of milk. With this mixture in a paper dulla, horizontal stripes (across the width) are made over the glaze. Finally, with a metal spatula (or toothpick) vertical stripes are made; first from top to bottom and then from bottom to top. With this technique you will be forming the chocolate arrows on the white glaze that are typical in this dessert.
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