Tompoes
1 cup of milk
1 vanilla bean (or 1 tablespoon of vanilla flavoring)
2 egg yolks
1/4 cup of sugar
1/4 cup of flour
pinch of salt
1 sheet of puff pastry
1 egg, beaten

Warm the milk, add the vanilla bean and steep for 15 minutes. Mix the egg yolks with the sugar, add the salt and add flour, one tablespoon. Stir until creamy.

Take the vanilla bean out of the milk, open it up and scrape out the seeds (or add the vanilla essence to the milk) and stir. Take one tablespoon of warm milk and stir it into the egg yolk mix, then stir in the rest of the flour. Carefully stir all this back into the warm milk into the pan, put it back on a low heat and stir until it becomes a thick mass. Take off the stove and cover with a piece of plastic, to avoid forming a skin when it cools down.

Heat the oven to 400F. Spray a baking sheet or pan with cooking spray. Cut the puff pastry sheet in 4 equal rectangular sections and place them on the baking sheet. Brush the top with the beaten egg and bake for fifteen minutes, or until the dough has puffed up and is golden brown. Remove from the oven, and taking care not to burn your fingers, quickly and carefully pull the top from the bottom sheet. Set all eight pieces aside on a rack to cool.

For the icing
3 heaping tablespoons of powdered sugar
2 teaspoons of milk
1 drop of red food coloring

Mix the sugar with one teaspoon of milk and the food coloring. Stir until blended, then add the remaining milk to make a quick icing.

Take the bottom part of one of the baked puff pastries and spread the cooled down vanilla cream on it. Top it with its corresponding top half of the pastry. When all four are done, carefully spread the pink icing on top: let it dry and eat!