Millefeuille with diplomatic cream: the delicious dessert to try

Preparation:

Roll out the pastry, prick it and sprinkle some sugar.
Bake at 200° for 20 minutes.
Sponge cake: Whip the eggs with sugar, flour, starch, vanillin and salt.
Pour the mixture into a mold and bake at 180° for 20 minutes.
Cream: heat the milk with the vanilla. Mix the egg yolks with the sugar and flour. Then pour in the milk, let it thicken and leave the cream to cool.
Whip the cream with the icing sugar and add it to the cream.
At this point, assemble the millefeuille and leave it in the fridge for 2/3 hours.