Time: 45 minuti
Difficulty: Facile

How many delicious recipes can you make with puff pastry? A neutral pastry base that allows us to give space to imagination and today we realize a recipe with a sophisticated touch thanks to rum cream.

Ownership
Rum is the spirit that is obtained through the distillation of sugar cane. We have two types: the most valuable, agricultural rum, produced starting from the distillation of all sugar cane juice and traditional rum, distilled from molasses.
Historical background
Rum is born in the Caribbean islands, when the cultivation of sugar cane explodes in the colonies, thanks to the work of slaves, which allow an almost industrial production at no cost. The first rum were very rough brandies, with an undrinkable, high-gradation taste.
Notes
There are several varieties: Rum produced in Jamaica, British Windward Islands, Barbados, Saint Kitts, Trinidad and in the area of Demerara in English Guiana. Of course the great tradition reflects the Scottish and Irish whisky processing.

Ingredients for 4 people
500 g gluten and lactose free puff pastry
Ingredients for the rum custard
300 g lactose free milk
200 g cream without lactose
5 egg yolks
50 g gluten-free corn starch
130 g granulated sugar
30 g powdered sugar
10 g wet with rum
1 g salt to taste
1 vanilla bean
For the preparation of the dough
500 g granulated sugar

Procedure for the preparation of the dough
Spread the dough on the lightly floured worktop and cut a rectangle of about 20x40 cm and about 4 mm thick. Roll the rectangle from the short side until you have a cylinder. If necessary cut the sides.
Wrap the cylinder in foil and put in the freezer for about 20 min, this will make it easier to cut the dough.
Turn on the oven at 200 ºC.
For the realization of rum cream
Pour the milk, cream, rum, salt into a saucepan and bring to about 75 ¿C together with the berry of a vanilla (on low heat are about 3-4 minutes).
Whisk the egg yolks in a bowl with the two doses of sugar, then add the starch and continue to work until the mixture is foamy. Drizzle the milk, stirring continuously with a whisk by hand, and mix well.
Transfer the mixture back into the saucepan, put on the fire and bring it to the temperature of about 80 >   C (the cream at this temperature does not stick, in terms of time corresponds to about 4 minutes on low heat)then turn off the heat and transfer the cream to a low and wide pan; level the surface, cover with cooking film and let stand in the refrigerator for 1 hour.
For the formation of dough
Take back the dough and cut it into many cylinders of cir
approx 2,5 cm. The width can vary, and this will determine the size of the dough.
Sprinkle the worktop with sugar and press the first floppy into the sugar. Once crushed, roll out the disc with a rolling pin a few millimeters thick and giving it an elliptical shape. Gradually add the sugar so that the dough does not stick.
Once spread out put a little custard in one of the two halves, without going too close to the edge. Close the dough by pressing well on the edges.
Method of cooking
Put the sheets in a baking sheet covered with parchment paper and bake at 200 large for about 20 minutes, they must be swollen and well golden.