Bring the milk and vanilla pod seeds to the boil, then in a separate bowl, use a whisk to dissolve the egg yolks with the sugar and add the corn starch.

Take the milk off the heat and pour the mixture into it, mixing well.
Bring back to the heat and cook until thickened.

Once the creme is well cooled, add the whipped Hulalà Professional Gold and place it in a piping bag.
Cut the puff pastry block along the short side into 1cm-wide strips. Place them on a baking tray lined with baking paper and dust with icing sugar. Cook at 200°C for approximately 8-10 minutes.

Once cooled, create the millefoglie by alternating 3 layers of puff pastry with two of creme.