Mix the corn starch into the 25cl of cold Elle & Vire whipping cream, mix well.
In a saucepan, whisk the egg yolks with a sachet of Madagascar vanilla sugar.
Pour the previously made mixture over the sugary eggs. Gently heat the saucepan, stirring constantly until the cream thickens.
Let cool. Place the pastry cream in a piping bag and leave to cool for 1 to 2 hours.
Preheat the oven to 200°C.
Roll out the puff pastry. Place the pastry cream in lines on each outer edge of the puff pastry.
Roll the puff pastry over the crème pâtissière, towards the centre.
Refrigerate the roll for 10 min.
Mix the rest of the Elle & Vire whipping cream with the 2 packets of Madagascar vanilla sugar.
Remove the roll from the fridge, cut into 1cm slices and soak the raw puffs in the cream/vanilla mixture.
Place the puffs on a baking sheet lined with greaseproof paper. Bake for 25 minutes until golden brown.